BLT PASTA SALAD
Steps:
- Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
- Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
- Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.
BLT PICNIC SALAD
All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
- Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
- Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
- To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.
BLT SALAD
For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
- Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
- Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
- Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.
DAN DAN NOODLES
Provided by Alton Brown
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
- Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.
DANDELION GREEN SALAD
Steps:
- Place all the ingredients in a large bowl and toss together.
Nutrition Facts : Calories 101 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 4 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 1 grams
BLT SANDWICH SALAD
Provided by Sunny Anderson
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.
- Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.
- Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.
- Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.
DANDELION SALAD
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
- Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.
DANDELION SALAD WITH WARM BACON DRESSING
Categories Salad Leafy Green Quick & Easy Bacon Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
- Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
- Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
DANNON BLT SALAD
Your favorite flavors brought together by delicious creamy dressing make a great lunch or light supper.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain the fat, crumble and set aside.
- In a bowl, combine yogurt, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
- Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 14.4 g, Fiber 2.6 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 766.4 mg, Sugar 3 g
DANNON BLT SALAD
Your favorite flavors brought together by delicious creamy dressing make a great lunch or light supper.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain the fat, crumble and set aside.
- In a bowl, combine yogurt, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
- Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 14.4 g, Fiber 2.6 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 766.4 mg, Sugar 3 g
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- Cook the bacon. While the bacon is cooking, start cooking the pasta according to the directions on the package. Drain under cold water until the pasta is cool.
- While the pasta is boiling, slice the tomatoes and chop the lettuce. When the bacon is out of the oven, or off the stove, set it aside to drain on paper towels.
- Stir together the mayonnaise, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Add the pasta, tomatoes, lettuce, and bacon. Toss well to thoroughly coat the pasta.
- Serve immediately or transfer to an airtight container and refrigerate until ready to serve. Enjoy!
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