BISTRO BACON & EGG SALAD
From Food Network's "Making it Easy"- No mayo. This is a vinaigrette with bacon and salad with sliced hard boiled eggs on top of a bed of muslun greens.
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in skillet over medium heat, stirring a bit, until crisp.
- Use slotted spoon to remove and drain on paper towels.
- Leave bacon drippings in pan.
- Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
- Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
- Toss greens with the vinaigrette and bacon pieces.
- Divide among 4 plates or shallow bowls.
- Place 2 eggs, sliced, on top of each salad and enjoy.
Nutrition Facts : Calories 314.1, Fat 27, SaturatedFat 7.4, Cholesterol 438.4, Sodium 357.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 15.3
BACON AND MUSHROOM SALAD
Make this Bacon and Mushroom Salad in just 15 minutes! Simply toss spinach with bacon, mushrooms, veggies and dressing to make a scrumptious Bacon and Mushroom Salad that your family and friends will love.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/4 cups each.
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
CHICORY, BACON, AND POACHED EGG SALAD
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Provided by Molly Baz
Categories Bon Appétit Salad Dinner Lettuce Leafy Green Parmesan Honey Bacon Rosemary Mushroom Egg Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
- Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
- Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
- Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
- Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.
BISTRO SALAD WITH BACON, EGGS, AND MUSHROOMS
The eggs play a wonderful counterpart to the bitter greens and earthy mushrooms. Make sure they are only medium-cooked so they are nice and creamy.
Provided by Lynette ! @breezermom
Categories Lettuce Salads
Number Of Ingredients 15
Steps:
- Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.
- Cook bacon in a medium skillet over medium heat for 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 tablespoons of drippings.
- Saute shallot in 1 tablespoon reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in the vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe the skillet clean.
- Cook the mushrooms in the skillet in the remaining 1 tablespoon reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
- Toss the endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with the remaining vinaigrette.
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WARM BISTRO SALAD WITH FETA - 100 DAYS OF REAL FOOD
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5/5 (1)Total Time 35 minsCategory SaladsCalories 381 per serving
- Preheat the oven to 425 degrees F. Place the sliced potatoes on half of a baking sheet. Toss with 1 tablespoon of olive oil and salt and pepper. Make a foil tray with sides on the other half of the baking sheet and lay the pieces of bacon inside (to contain the grease).
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the sliced red onion and cook while stirring occasionally until it begins to soften and brown, about 2 to 3 minutes.
- Arrange the chopped lettuce on a large platter. Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Season with salt and pepper. Vigorously shake dressing to emulsify, drizzle over top, and serve.
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