19 bacon lettuce salad toss Recipes

fresh torn leaf lettuce, sliced green onions, bacon, vinegar, ground mustard, sugar, salt, pepper, garlic salt

romaine lettuce , torn into bite size pieces, broccoli, broken into small florets (about 2 cups), cauliflower, broken into small florets (about 2 cups), sliced radish, low-fat mayonnaise, sour cream, dijon mustard, green onions, sliced, dried dill weed, fresh ground pepper, imitation bacon bits (or favorite salad topping)

romaine lettuce hearts or 1 (10 oz) package mixed salad greens, fresh baby spinach, green onions, thinly sliced, cooked bacon, strips warmed and crumbled (ready-to-serve ), mandarin oranges, frozen diced cooked chicken, thawed, shredded mozzarella cheese, almonds, ranch salad dressing, shredded parmesan cheese (optional)

heads iceberg lettuce, coarsely shredded, head cauliflower, coarsely chopped, sliced bacon, cooked and crumbled, shredded colby-monterey jack cheese, green onions, sliced, mayonnaise, sugar, milk, salt, pepper

bacon strips, diced, red leaf lettuce , torn (about 10 cups), red onion , julienned, swiss cheese, cubed, sliced ripe olives, mayonnaise, sour cream

bacon, italian bread, seasoning salt , to taste, minced garlic, fresh lemon juice, mayonnaise, water, red onion, chopped, cherries or 1 pint grape tomatoes, halved, heads boston lettuce, washed and drained well

head iceberg lettuce, washed,patted dry ,and torn into pieces, diced green bell pepper, diced celery, frozen green pea, thawed,uncooked, sliced water chestnuts, bananas, sliced ,tossed with, lemon juice, raisins, chopped pecans or 3/4 cup walnuts or 3/4 cup salted peanuts, grated cheddar cheese, chopped green onion, green part only, bacon , cooked until crisp,chopped, mayonnaise, sugar, white vinegar

orange juice, cider vinegar, plain yogurt, grated orange peel, sugar, garlic powder, salt, pepper, olive oil, torn fresh spinach, torn bibb or boston lettuce, peaches, peeled and sliced, bacon strips, cooked and crumbled

vegetable oil, sugar, vinegar, salt, pepper, head iceberg lettuce, sliced, bacon, cooked and crumbled, sliced almonds, toasted, sesame seeds, toasted, green onions, sliced, chow mein noodles

canola oil, sugar, vinegar, salt, pepper, head iceberg lettuce, sliced, bacon strips, cooked and crumbled, sliced almonds, toasted, sesame seeds, toasted, green onions, sliced, chow mein noodles

cherry tomato halves, celery slices, salad dressing, chopped green pepper, onion rings, crisply cooked bacon slices crumbled, shredded lettuce

bacon, head lettuce, tomatoes, sliced thin, purple onions or 1 onion, the size of a golf ball, blue cheese, crumbled, vegetable oil, white vinegar, white sugar, salt, pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

b litre tsp salad, heads romaine lettuce, washed, dried and torn into bite sized pieces, tomatoes , cut in half lengthwise, bacon fried crisp, crumbled , fat reserved, baguette , cut into cubes olive oil, salt and pepper, mayonnaise, sour cream, red wine vinegar, chopped fresh herbs , chives, parsley, basil and thyme recommended, scallions, minced, garlic, minced, salt and pepper, place a large skillet over medium heat add olive oil and a tbsp of bacon grease to pan. allow to heat up. add bread cubes and toss until golden and lightly crispy. salt and pepper and set aside, prepare dressing , in a bowl, whisk together all of the dressing ingredients and 2 tbsp of the bacon grease, taste, add salt and pepper as needed., toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. serve.

mixed salad greens (with iceberg, romaine and radicchio lettuce), mushrooms, hard-boiled eggs, chopped, prosciutto , chipped, courgette, sliced, red onion, peeled and sliced into thin rings, green pepper, cored, red pepper, cored, salad dressing, crouton, tomatoes, bacon , crisped and crumbled, broccoli floret, cauliflower floret, mozzarella cheese, finely shredded, parmesan cheese, coarsely grated, romano cheese, coarsely grated, salt, pepper, garlic powder

romaine lettuce, washed and torn into pieces, diced celery, red pepper, chopped, green pepper, chopped, frozen green peas, thawed, dried cranberries, granny smith apples, sliced and tossed with, lemon juice, walnuts, chopped, sharp cheddar cheese, grated, green onions, chopped, bacon, cooked and diced, mayonnaise, sugar, parmesan cheese, white vinegar