Avocado Bacon Tomato Summer Salad With Dill Dressing Recipe 475 Food

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

BACON TOMATO AND AVOCADO SALAD

Steps:

• Place greens on serving platter. Arrange bacon slices, tomato, and avocado on greens. Serve with dressing.

SUMMER AVOCADO SALAD

Steps:

• In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

AVOCADO, BACON AND TOMATO SALAD

Steps:

• Preheat oven to 180deg. Place garlic on baking tray and roast for 30 mins, allow garlic to cool and then squeeze out the flesh and mash in a small bowl.
• Add the olive oil, balsamic vinegar and dijon mustard and whish well together. Season with salt and pepper.
• Chop bacon into bite sized pieces, then grill or dry fry for 3-5 mins or until crisp.
• Place salad leaves into bowl and add bacon, onion, tomato and avocado. Toss well.
• Whisk the dressing ingredients again to ensure they are mixed well and then pour over salad.

BACON, AVOCADO & TOMATO SALAD

Steps:

• Fry bacon until crisp, drain & crumble.
• Mix oil, vinegar, salt, pepper & hot sauce & pour over avocados. Toss gently.
• Gently fold bacon, tomatoes and onion into avocados.
• Cover and refrigerate up to 2 hours.
• Serve on lettuce leaves.

AVOCADO, BACON & TOMATO SUMMER SALAD WITH DILL DRESSING RECIPE - (4.7/5)

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl. Meanwhile, for dressing, in small bowl, whisk together mayonnaise, lemon juice, dill, salt, garlic powder and pepper; set aside. Add tomatoes, avocado and bacon to pasta; toss gently to combine. Add dressing; toss to coat. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing. Nutrition information (1/6 of recipe): 404 calories; 12 g protein; 13 g digestible carbohydrates*; 18 g total fat; 3 g saturated fat; 20 mg cholesterol; 441 mg sodium; 9 g total dietary fiber.