Cabbage Bacon Salad With Buttermilk Vinaigrette Recipes

WARM BACON AND CABBAGE SALAD

Steps:

• When the bacon is cold, cut into small pieces, it's easier to handle.
• In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
• Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
• Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
• Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.

WARM CABBAGE SALAD WITH BACON

Steps:

• Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
• Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
• Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.

CRUNCHY CABBAGE SALAD WITH BACON RECIPE

Steps:

• Cover and refrigerate until serving time.

CRISPY CREAMY CABBAGE SALAD WITH BACON GERMAN STYLE

Steps:

• shred cabbage fine or coarse as you prefer.
• dice bacon (or canadian bacon) and fry crisp.
• Mix half and half, vinegar, oil (or if you like more bacon flavor substitute with the bacon drippings), sugar, salt and pepper.
• Ad bacon bits to the dressing.
• pour over cabbage, mix and store in the fridge for 1/2 hour before serving.

WARM BACON AND CABBAGE SALAD

Steps:

• Toast the walnuts and set aside.
• Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
• Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
• Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
• Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
• Remove pan from heat.
• Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
• Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
• Serve warm.