Bacon Tomato And Avocado Salad 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.

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.)

BACON TOMATO AND AVOCADO SALAD

Steps:

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

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.

BACON AVOCADO SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

SPINACH, BACON, AND AVOCADO SALAD

Steps:

• Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
• Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
• Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
• Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!

CRISPY AVOCADO, BACON & TOMATO SALAD

Steps:

• For the Crispy Avocado: Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed and discard.
• Slice each half into wedges, about 8-10. Don't slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a pinch of kosher salt and pepper.
• Place the flour in a shallow bowl. Place the beaten egg in another bowl. Mix together the panko and Parmesan cheese in a third bowl. Dredge each slice of avocado in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.
• Pour just enough oil in a frying pan to just cover the bottom. Heat over medium high heat until oil becomes hot enough to fry. Gently set avocado pieces in the hot oil. Fry on all sides until golden, a total of about 1 1/2 - 2 minutes. With a spatula gently remove from the pan and drain on a paper towel-lined plate. This may be done in batches.
• For the Salad: Assemble salad by layering lettuce, tomatoes, shaved Parmesan cheese and crumbled bacon. Top with crispy avocado.
• For the Honey-Lime Dressing: Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar; shake until fully combined. Ingredients may, also, be whisked in a bowl. Drizzle over salad.
• For the Drizzle: Combine the ranch dressing and Sriracha in a small bowl and mix until fully incorporated. Drizzle over salad.

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.