Cobb Salad With Warm Bacon Vinaigrette Recipes

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COBB SALAD WITH WARM BACON VINAIGRETTE



Cobb Salad with Warm Bacon Vinaigrette image

Provided by Andrea Albin

Categories     Salad     Egg     Picnic     Quick & Easy     Mother's Day     Father's Day     Back to School     Lunch     Bacon     Avocado     Summer     Potluck     Gourmet

Number Of Ingredients 12

1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Steps:

  • Toss together romaine and spinach in a large bowl.
  • Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
  • Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
  • Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

COBB SALAD



Cobb Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

8 ounces slab bacon, diced, or thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

  • In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
  • Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
  • Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
  • At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
  • In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

COBB SALAD AND BACON BUTTERMILK DRESSING



Cobb Salad and Bacon Buttermilk Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 hearts romaine lettuce, chopped
1 red bell pepper, seeded and thinly sliced
1 English seedless cucumber, quartered and sliced
1 small red onion, diced
1 tomato, cored and cut into wedges
2 avocados, peeled and diced
2 cups small cubes sharp white Cheddar
6 hard-boiled eggs, chopped
Bacon Buttermilk Dressing, recipe follows
1/2 cup buttermilk
1/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, cooked until crisp and roughly chopped or torn

Steps:

  • Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
  • Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.

GARDEN SALAD WITH WARM BACON VINAIGRETTE



Garden Salad with Warm Bacon Vinaigrette image

This tasty salad is simplicity itself. But what takes it over the top, flavor-wise, is the homemade bacon vinaigrette-served warm for extra elegance.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

8 cups torn fresh spinach leaves
1 medium tomato, coarsely chopped
4 slices OSCAR MAYER Thick Cut Bacon, cut into quarters
1 medium onion, coarsely chopped
1/4 cup HEINZ Distilled White Vinegar
1/4 cup water
2 Tbsp. sugar
1/8 tsp. pepper

Steps:

  • Toss spinach with tomatoes in large serving bowl; set aside.
  • Cook and stir bacon and onions in large skillet on medium heat until bacon is crisp; discard drippings in skillet. Return bacon mixture to skillet. Add vinegar, water, sugar and pepper; mix well. Cook 3 min. or until heated through, stirring frequently.
  • Add to spinach mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 9 g, Protein 6 g

COBB SALAD WITH WARM BACON VINAIGRETTE



Cobb Salad With Warm Bacon Vinaigrette image

Make and share this Cobb Salad With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 romaine lettuce, heart torn into bite size pieces
3 cups packed Baby Spinach
4 slices bacon, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomatoes, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (about 3 ounces)

Steps:

  • Toss together romaine and spinach in a large bowl.
  • Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Discard all but 2 tablespoons bacon drippings and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5-6 minutes total. Transfer chicken to a plate.
  • Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from the chicken.
  • Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese and bacon.

Nutrition Facts : Calories 667.2, Fat 51.7, SaturatedFat 17, Cholesterol 268.1, Sodium 1027.3, Carbohydrate 28.9, Fiber 17.3, Sugar 9.6, Protein 28.8

COBB SALAD WITH HAM AND HOMEMADE DRESSING



Cobb Salad with Ham and Homemade Dressing image

This is a great way to utilize leftover ham to change it up into a completely different meal. It's also a great way to clean out the fridge with things that need using up. Ham and blue cheese both have a salty flavor so I chose to leave bacon out, but feel free to add it if you wish.

Provided by Soup Loving Nicole

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 13

½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 cups torn iceberg lettuce
1 ½ cups chopped ham
1 avocado, diced
½ cup crumbled blue cheese
1 (2.5 ounce) can sliced black olives
8 grape tomatoes, halved
2 medium mushrooms, sliced
2 medium hard-boiled eggs, sliced

Steps:

  • Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
  • Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
  • Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

Nutrition Facts : Calories 1214.5 calories, Carbohydrate 26.1 g, Cholesterol 294 mg, Fat 108.8 g, Fiber 10.7 g, Protein 37.4 g, SaturatedFat 25.2 g, Sodium 2656.7 mg, Sugar 9.2 g

COBB SALAD WITH MUSTARD VINAIGRETTE



Cobb Salad with Mustard Vinaigrette image

The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese. This iteration features a mouthwatering Mustard Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3 slices bacon
2 heads romaine lettuce, torn into bite-size pieces
2 Poached Chicken Breasts, diced
1 cup cherry tomatoes, cut into wedges
4 large hard-cooked eggs, chopped
3/4 cup crumbled blue cheese (3 ounces)
1 avocado, halved, pitted, peeled, and diced
Mustard Vinaigrette

Steps:

  • In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces.
  • Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE



Warm Bean Salad with Balsamic-Bacon Vinaigrette image

I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."

Provided by Miss Erin C.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
3 medium onions, halved and thinly sliced lengthwise
2 bay leaves
1/3 cup balsamic vinegar
2 tablespoons water (or reserved bean cooking liquid)
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
kosher salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley

Steps:

  • To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
  • Stir in the beans and salt to taste.
  • Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
  • Serve warm.

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