Southwest Tomato Bacon Avocado Salad Food

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

BACON AVOCADO SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

BACON, AVOCADO & TOMATO SALAD

Steps:

• Fry bacon until crisp, drain & crumble.
• Mix oil, vinegar, salt, pepper & hot sauce & pour over avocados. Toss gently.
• Gently fold bacon, tomatoes and onion into avocados.
• Cover and refrigerate up to 2 hours.
• Serve on lettuce leaves.

TOMATO BACON CORN SALAD

Steps:

• In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.

BACON, AVOCADO, AND TOMATO SANDWICH

Steps:

• Cook half the bacon in a large skillet over mediumheat, turning occasionally, until crisp, 7 to 9 minutes.Transfer to a paper-towel-lined tray to drain. Repeat withremaining bacon.
• Lightly toast bread, and spread 1 teaspoon mayonnaiseonto 1 side of each slice. Pile on sprouts, avocado, bacon,and tomato. Season with salt, and top with remaining bread.

BACON & AVOCADO WARM PASTA SALAD

Steps:

• Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside. Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes and cook for a couple mins more. Stir in the orzo, pesto and avocado, and heat for 2 mins more.
• Spoon onto a serving plate, then scatter with rocket leaves and Grana Padano.

BACON TOMATO AND AVOCADO SALAD

Steps:

• Place greens on serving platter. Arrange bacon slices, tomato, and avocado on greens. Serve with dressing.