HOT BACON MACARONI SALAD
Start your picnic right with this delicious macaroni salad. It's loaded with diced veggies and bacon, and coated with a zesty dressing similar to one you'd use for German potato salad. -Kay Bell, Palestine, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.
Nutrition Facts :
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
HOT GERMAN POTATO BACON SALAD
I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.
Provided by MsBindy
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
- Fry bacon crisp and crumble.
- Sauté onion in the bacon grease, then remove.
- Pour out the grease, but don't wash the pan.
- In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
- Simmer for 5 minutes.
- Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
- Pour dressing on and toss.
- Let set all day to let flavors mingle.
- Heat in 350°F oven for about 15 minutes or until hot.
HOT BACON DRESSING (FOR SPINACH SALAD)
This is one of our all time favorite dressings to use on spinach salad. We like to add some chopped boiled eggs to our fresh spinach along with sliced fresh mushrooms. This is enough dressing for one-half of a small bag of spinach. EDITED: To say this is enough for half a bag of cleaned spinach.
Provided by Luby Luby Luby
Categories Salad Dressings
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In skillet fry bacon until crisp then remove bacon and reserve bacon grease.
- Crumble bacon over fresh spinach.
- Add minced onion to bacon grease and saute over medium heat about 3-4 minutes.
- Add remaining ingredients and saute for about 1 minute.
- Pour hot dressing over spinach and toss, mixing well.
- Serve immediately.
Nutrition Facts : Calories 111.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 189, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 2.7
WARM BACON AND CABBAGE SALAD
From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8
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- In a small skillet, heat 1 tablespoon of the vegetable oil. Add half of the shallots and cook over moderately low heat, stirring frequently, until softened and golden, about 10 minutes. Add the vinegar and cook over moderately high heat until reduced by half, about 5 minutes. Transfer the contents of the skillet to a blender and let cool. Add the mustard and blend until smooth. With the machine on, add the remaining 1/4 cup plus 1 tablespoon of vegetable oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.
- In a large skillet, fry the bacon over moderately high heat until crisp, about 7 minutes. Drain the bacon on paper towels. Pour off the fat from the skillet. Add 2 tablespoons of the olive oil to the pan and heat until shimmering. Add the oyster mushrooms and garlic and cook over moderate heat, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes. Scrape the mushrooms into a large bowl.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the cremini mushrooms and the remaining shallots and cook over moderate heat until golden and tender, about 10 minutes. Add the mushrooms to the bowl and season with salt and pepper. Add the frisée, the cooked bacon and the vinaigrette, season with salt and pepper and toss. Transfer the salad to plates and serve right away.
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