Avocado With Hot Bacon Dressing Recipes

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BACON AVOCADO SALAD



Bacon Avocado Salad image

Everyone in my family loves this bacon and avocado salad-even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 14

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Dijon mustard
SALAD:
1 bunch romaine, chopped (about 12 cups)
3/4 pound bacon strips, cooked and crumbled
3 medium tomatoes, chopped
1 medium red onion, halved and thinly sliced
3 medium ripe avocados, peeled and cubed
2 tablespoons lemon juice
1 cup crumbled Gorgonzola or feta cheese

Steps:

  • Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Nutrition Facts : Calories 339 calories, Fat 31g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

WILTED SPINACH AND AVOCADO SALAD WITH WARM BACON DRESSING



Wilted Spinach and Avocado Salad With Warm Bacon Dressing image

Make and share this Wilted Spinach and Avocado Salad With Warm Bacon Dressing recipe from Food.com.

Provided by Brookelynne26

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
salt & freshly ground black pepper
1/2 lb fresh spinach, stemmed, rinsed, and patted dry
1 ripe avocado, peeled, seeded, and diced
1/2 red onion, thinly sliced
8 slices lean streaky bacon
1/2 cup extra virgin olive oil
2 hard-boiled eggs, coarsely chopped

Steps:

  • In a small bowl, combine the vinegar and mustard, and whisk until well blended. Add the sugar, garlic, and salt and pepper; stir well and set aside.
  • In a large salad bowl, combine the spinach, avocado, and onion; set aside.
  • In a large skillet, fry the bacon over moderate heat until crisp. Drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons grease from skillet, add the oil plus the vinegar-mustard mixture, and stir until dressing is hot. Pour dressing over spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve salad immediately.

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WARM BACON & AVOCADO SALAD - FODMAP EVERYDAY
Mar 6, 2019 To serve, toss the salad greens in just enough of the dressing to make them glisten. Add the crisp, warm croutons and the diced avocado. Toss …
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Category Appetizer, Dinner, Lunch
Cuisine American, Irish
Total Time 20 mins
  • Wash and dry the salad greens, then tear into bite-size pieces. Put into a bowl, cover, and refrigerate until needed.
  • Cut the rind off the bacon, then cut the bacon into ¼-inch (6 mm) cubes. In a skillet, cook in clarified butter or a mixture of butter and oil until golden. Drain on paper towels.
  • Make the Croutons: Cut the crusts off the bread, then cut into strips ¼ inch (6 mm) wide and into exact cubes. In a skillet, heat at least ¾ inch (2 cm) sunflower or olive oil until almost smoking. Add the croutons to the hot oil and stir once or twice; they will color almost immediately. Place a strainer over a Pyrex or stainless steel bowl. When the croutons are golden brown, pour the oil and croutons into the strainer. Drain the croutons on paper towels. The croutons may be made several hours or even a day ahead.
  • Make the Dressing: In a small bowl, beat together the liquid ingredients, then add the chopped herbs and season with salt and freshly ground pepper.


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