Lettuce Boats With Bleu Cheese And Bacon Recipes

WEDGE SALAD WITH BLUE CHEESE, CRANBERRY ALMONDS, AND BACON

Steps:

• 1) Arrange lettuce wedges on four salad plates; drizzle with dressing.
• 2) Top with Almond Accents and bacon.

BEEF AND VEGETABLES ON LETTUCE BOATS

Steps:

• In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
• Meanwhile, cut lettuce into 4 wedges for lettuce "boats." Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.

BEEFSTEAK TOMATO, BUTTERHEAD LETTUCE, AND BACON WITH BLUE CHEESE DRESSING

Steps:

• Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
• Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
• Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

LETTUCE BOATS WITH BLEU CHEESE AND BACON

Steps:

• Cook bacon and garlic in skillet until crisp. Remove bacon and drain on paper towels.
• Place lettuce wedges upside down (like a boat) onto individual serving plates. Drizzle each lettuce wedge crossways (across the sides of the boats) and around the plate with dressing.
• Sprinkle the fresh bleu cheese over top. Sprinkle bacon on and around the boat then top with green onion.

RANCH SALAD BOATS WITH BACON

Steps:

• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
• Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.