WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE
Steps:
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
GARDEN SALAD WITH WARM BACON VINAIGRETTE
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
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
BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.
Provided by Margaux Laskey
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
- Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
- In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
- In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams
WILTED SPINACH SALAD AND BACON VINAIGRETTE
Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.
Provided by savvyminx
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- 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, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
- Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
- Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g
WARM BACON VINAIGRETTE
From Southern Living. Great salad dressing. The directions state to puree in blender, however, it works just as well simply shaking in a jar.
Provided by Vicki in CT
Categories Salad Dressings
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
- Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
- Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
- FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.
Nutrition Facts : Calories 887.2, Fat 76.3, SaturatedFat 15.8, Cholesterol 41.1, Sodium 1632.1, Carbohydrate 44, Fiber 1.3, Sugar 32.5, Protein 10
COBB SALAD WITH WARM BACON VINAIGRETTE
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
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.
ESCAROLE SALAD WITH WARM BACON DRESSING
This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings (12 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
- Combine the escarole and radicchio in a serving bowl. Set aside.
- Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
- Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.
FRISEE SALAD WITH WARM BACON VINAIGRETTE
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 4
Steps:
- In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.
- Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.
- In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 69 g, Fat 4 g, Fiber 2 g, Protein 4 g
WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE
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
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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