Bacon And Blue Cheese Salad With Cherry Vinaigrette Recipes

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WEDGE SALAD WITH CRISPY BACON AND BLUE CHEESE DRESSING



Wedge Salad with Crispy Bacon and Blue Cheese Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup crumbled blue cheese
1/2 cup mayonnaise
1/2 cup full-fat Greek yogurt or sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fine sea salt and freshly cracked black pepper
Buttermilk or water, for thinning, optional
1 head iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, cut in half
4 strips crispy cooked bacon

Steps:

  • Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
  • Lay the iceberg wedges on a platter or one on each individual plate.
  • Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.

ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE



Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 strips bacon (about 4 ounces)
1 large onion, thinly sliced (about 3 1/2 cups)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 ounces mild blue cheese, such as Maytag, crumbled (about 3/4 cup)
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 large head escarole, coarsely chopped (about 1 pound or 12 cups chopped)

Steps:

  • 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
  • 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.

Nutrition Facts : Calories 180 calorie, Fat 16 grams, SaturatedFat 5.5 grams, Cholesterol 20 milligrams, Sodium 449 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams

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