PANTRY BISTRO SALAD
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro salad complete with bacon and eggs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
- Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
- Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
- Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.
EGG SALAD AND BACON SANDWICH
On days I don't have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 470 calories, Fat 32g fat (13g saturated fat), Cholesterol 327mg cholesterol, Sodium 727mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
EGG SALAD WITH BACON
Traditional egg salad with an added twist of dill, lemon, and bacon.
Provided by MyPrecious
Categories Salad Egg Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g
BACON AND EGG SALAD
Light Low GI Lunch
Provided by missunderstood
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a pan of water until simmering, add the eggs and boil for 6 mins. cool completely under cold water, peel and set aside.
- Meanwhile, heat a griddle pan, then fry the bacon for 5 mins until crisp. Remove from the pan, chop into large pieces and leave to cool.
- Add the tomatoes and bread to the pan and fry for 2 - 3 mins until the bread is crisp and the tomatoes are starting to char. Remove from the heat, chop the bread into bite-sized croutons and set aside.
- To make the dressing, put the mayonnaise in a bowl and squeeze in the lemon juice. Add the Parmesan, mix, then season with pepper.
- Separate the lettuce leaves and put in a large bowl. Add the bacon, tomatoes ad croutons, toss lightly, then divide among four serving plates. Cut the eggs in half and add one egg to each plate. Drizzle the dressing over.
BACON AND EGG SALAD
Make and share this Bacon and Egg Salad recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 21m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rub inside of salad bowl with cut sides of garlic clove halves; discard them. Add frisee to bowl and set aside.
- Line a plate with paper towels.
- Cook bacon in a medium skillet over medium heat about 7 minutes, until it has crisped and browned, then transfer to drain on lined plate. Chop into bite-size pieces. Pour half of bacon fat from skillet (reserve for another use, if desired).
- Meanwhile, bring half-filled medium pot of water to barely boiling over medium heat. Crack egg into small bowl and gently slip into water. (You may stir water vigorously in circular motion with long-handled spoon before adding egg. That creates a whirlpool and helps egg stay neatly contained in its center.) Cook for about 4 minutes or to your desired degree of doneness. Use slotted spoon to transfer to small bowl; cover to keep warm.
- Return skillet with remaining bacon fat to medium-high heat. Add balsamic vinegar, water and sugar, stirring to combine; bring to boil and cook for 3 seconds, until mixture has thickened slightly, then remove from heat.
- Pour half the dressing over greens in bowl; toss to lightly wilt greens. Add croutons, cooked bacon pieces and remaining dressing. Season with pepper to taste and top with warm poached egg.
Nutrition Facts : Calories 343.5, Fat 26, SaturatedFat 8.5, Cholesterol 242.3, Sodium 502.8, Carbohydrate 13.8, Fiber 4, Sugar 2.5, Protein 13.7
BACON AND EGG SALAD
Versatile recipe that can be served alone as a salad, or on a bed of green, or as a sandwich filling. Easy and tasty! Adapted from Ultimate Southern Living cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 33m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a large bowl; set aside.
- Combine mayonnaise and next 3 ingredients; fold into egg mixture Sprinkle with parsley and serve.
- Salad can be chilled up to 24 hours; bacon will soften slightly.
- Serve this as a salad or as a sandwich filling.
Nutrition Facts : Calories 563.2, Fat 47.7, SaturatedFat 13.1, Cholesterol 470.1, Sodium 986.5, Carbohydrate 13.8, Fiber 1.2, Sugar 5, Protein 19.7
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