Canadian Bacon Salad Food

25 BEST WAYS TO COOK CANADIAN BACON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Canadian bacon recipe in 30 minutes or less!

CANADIAN-BACON STRATA

Steps:

• Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
• In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

CANADIAN BACON SALAD

Steps:

• In small bowl, combine dressing ingredients and mix well.
• In large bowl, combine salad ingredients and toss.
• Chill everything in the refrigerator until ready to serve.
• Combine dressing and salad and toss well.
• Plate it up and dig in!

BLACK-EYED PEA SALAD WITH CANADIAN BACON

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
• Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

SEVEN LAYER SALAD

Steps:

• /2 of the lettuce
• peas
• onion
• egg
• bacon
• remaining lettuce
• ice with mayonnaise dressing
• top with cheddar cheese
• Wrap really well with plastic wrap; refrigerate for 24 hours
• Unwrap and serve

EGG SALAD & CANADIAN BACON SANDWICHES

Steps:

• Beat eggs lightly in small microwavable bowl; cover loosely with microwaveable plastic wrap. Microwave on HIGH 45 sec.; stir. Cover and return to microwave. Microwave an additional 30 sec.; stir. Let stand, covered, 1 min. or until eggs are set and no visible liquid remains. Stir in mayo, relish and celery salt.
• Heat Canadian bacon as directed on pkg.
• Place 3 slices Canadian bacon on each of 2 of the toast slices; top each with half of the egg mixture and 1 tomato slice. Cover with remaining toast slices.

HOMEMADE CANADIAN BACON

Steps:

• Bring all ingredients except loin to a boil for 10 minutes.
• Trim fat from loin.
• Cool the brine to 38 degrees F and strain if desired.
• Add loin and put a plate on top to keep submerged.
• Cover,Put in fridge and let sit 7 days turning once at 4 days.
• Remove and rinse in cold water. Soak for 45 minutes in cool water.
• Get smoker to 225 Degrees F. Use a good hardwood of choice.
• For breakfast bacon cook to 145 degrees F.
• For finished bacon cook to 155-160 degrees F.
• Cut to desired thickness. 1/4" for me.
• Keeps in fridge same as commercial bacon.
• Keeps in freezer longer if left unsliced.