Beacon Club Salad Food

TURKEY AND BACON CLUB SALAD

Steps:

• Place greens on large platter.
• Top with turkey and tomato; sprinkle with bacon and cheese.
• Drizzle with dressing just before serving.

BACON CLUB MACARONI SALAD

Steps:

• Cook the macaroni until firm-tender; drain well.
• In a bowl, combine the oil and vinegar.
• Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
• In another bowl, combine mayo, cream, horseradish, salt and pepper.
• Blend in with the macaroni mixture; toss well to combine thoroughly.
• Chill in the fridge for 3 hours before using.
• Note: if desired 1-2 hard-boiled eggs may be chopped and added.

CLUB SALAD

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

BROCCOLI SALAD WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble.
• Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
• Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

BEACON CLUB SALAD

Steps:

• combine liquid ingredients together, then mix with veggies.
• Store overnight ( Bears repeating, must be made the day before), turning frequently.
• It can be made in plastic garbage bag when making bigger batches, easier to toss and easy storage, then just pour into salad bowl when ready to serve.

BACON-AND-EGG POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

CALIFORNIA CLUB SALAD

Steps:

• Combine first 3 ingredients, stirring well.
• Cover and chill thoroughly.
• Place shredded lettuce on a large serving platter.
• Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
• Spoon chilled dressing over salad just before serving.

BEACON CLUB SALAD

Steps:

• Cut cauliflower and broccoli into small pieces. Add the sliced onions and mushrooms.
• Place the remainder of the ingredients into a blender. Blend until combined. Pour over vegetables and refrigerate overnight before serving.

BACON RANCH DRESSING

Steps:

• Combine all ingredients in a small bowl and let chill for 1-2 hours.
• Store tightly covered and refrigerated.