Bistro Salad Food

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TURKEY BACON BISTRO SALAD



Turkey Bacon Bistro Salad image

Here's an impressive better-for-you version of a bistro salad, made with turkey bacon, mixed baby greens, cherry tomatoes and more.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Selects Uncured Turkey Bacon, cut into 1/2-inch pieces
1 pkg. (5 oz.) mixed baby greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
1/2 cup KRAFT Lite House Italian Dressing

Steps:

  • Cook bacon in nonstick skillet on medium heat 8 min. or until browned, stirring frequently.
  • Cover platter with greens; top with rows of all remaining ingredients except dressing.
  • Drizzle with dressing.

Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

BISTRO SALAD



Bistro Salad image

This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.

Provided by Chef Decadent1

Categories     < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 lbs new potatoes
1 red pepper
3 cups butter lettuce
2 cooked chicken breasts
1/2 cup sour cream
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 tablespoons parmesan cheese

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!

Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6

BISTRO CHEF'S SALAD



Bistro Chef's Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons white wine vinegar
4 ounces brie cheese, sliced
2 6-inch baguette segments, split and toasted
1/3 cup sliced fresh basil
1 tablespoon dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 large eggs
1 5-ounce package mixed baby greens
1 small head frisee, torn into bite-size pieces
1 large tomato, cut into wedges
1/2 pound thickly sliced Black Forest ham, cut into strips

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.

Nutrition Facts : Calories 513, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 265 milligrams, Sodium 1346 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 26 grams

BISTRO BACON AND EGG SALAD



Bistro Bacon and Egg Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Number Of Ingredients 9

4 slices bacon, cut crosswise into thin strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 large eggs
8 cups mesclun salad greens (about 7 ounces)
4 to 8 slices crusty bread, toasted if desired

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
  • Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
  • While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.

BISTRO SALAD



Bistro Salad image

Make and share this Bistro Salad recipe from Food.com.

Provided by ChefMeli2544

Categories     Salad Dressings

Time 8m

Yield 4 serving(s)

Number Of Ingredients 15

4 fluid ounces champagne vinegar
1 ounce mustard
1/2 tablespoon sugar
3 shallots, minced
9 fluid ounces extra virgin olive oil
3 fluid ounces walnut oil
1/4 ounce fresh dill, chopped
1/4 ounce flat leaf parsley, chopped
1 tablespoon chives, minced
salt and pepper
2 bunches frisee
4 ounces Baby Spinach
4 ounces blue cheese
4 ounces brown sugar crusted bacon
4 quail eggs

Steps:

  • Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
  • Add in herbs and adjust seasonings.
  • Then toss with salad
  • Plate with bacon and Bleu Cheese on top.
  • Place sunny side up quail egg on top of salad.

Nutrition Facts : Calories 991.2, Fat 103.5, SaturatedFat 20.1, Cholesterol 116.5, Sodium 751.3, Carbohydrate 6.8, Fiber 1, Sugar 2.1, Protein 12.1

PANTRY BISTRO SALAD



Pantry Bistro Salad image

When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro salad complete with bacon and eggs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 pound bacon, cut into 1/2-inch pieces
1/2 white onion, chopped
4 large eggs
2 heads of romaine lettuce, washed, dried, and chilled
2 capfuls red wine vinegar
Coarse salt and freshly ground black pepper
Toasted bread slices, for serving

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.

BABY SPINACH BISTRO SALAD



Baby spinach bistro salad image

This easily adaptable salad can be tweaked to suit your guests' taste

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 11

3 tbsp olive oil
1 garlic clove , peeled but left whole
8 rashers smoked back bacon , chopped into large pieces
1 small baguette loaf (about 125g), cut into bite sized pieces
4 eggs
200g pack fine French bean , trimmed
140g mild blue cheese , crumbled into chunks
200g bag baby spinach , washed if necessary
2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp extra-virgin olive oil

Steps:

  • For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
  • Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
  • While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
  • To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

Nutrition Facts : Calories 654 calories, Fat 52 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.65 milligram of sodium

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