Pantry Bistro Salad Recipes

PANTRY BISTRO SALAD

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.

BISTRO CHEF'S SALAD

Steps:

• Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
• Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
• One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
• Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.

PANTRY SALAD DRESSING

Steps:

• In a blender, combine the first eight ingredients; cover and process until the sugar is dissolved. Serve over salad greens. Store in the refrigerator.

QUICK PANTRY SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. Combine mayonnaise, milk and seasonings in a small bowl. Pour over salad and toss to coat. Serve immediately or refrigerate until ready to serve.

BISTRO SALAD

Steps:

• Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
• Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
• Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

PANTRY PASTA SALAD

Steps:

• Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

PANERA BREAD'S BISTRO STEAK SALAD

Steps:

• Grill the seasoned steak filets.
• Combine the field greens and romaine; add the dressing and toss with tongs. Mound the lettuce mixture on a serving plate.
• Evenly distribute the walnuts over the top of the lettuce; sprinkle Gorgonzola evenly over the salad.
• Place the seasoned steak filets on top.
• Serve with warm bread.