137 bacon tomato salad blue Recipes

low-fat mayonnaise, ketchup, prepared horseradish, worcestershire sauce, thick bacon, head iceberg lettuce, chopped, tomatoes, halved, green onions, thinly sliced, blue cheese, crumbled, ground black pepper

ready-to-use grilled italian chicken strips, shredded carrots, shredded romaine, tomato, seeded and chopped, real bacon bits, blue cheese salad dressing, whole wheat pita pocket halves

mayonnaise, dijon mustard, brown sugar, cider vinegar, buttermilk, celery seed, salt, pepper, red cabbage (thinly sliced ), green bell pepper (thinly sliced ), carrot (grated ), onion (thinly sliced ), blue cheese (crumbed, may use the other british variety of stilton), bacon (fried crisp & crumbled) (optional), sun-dried tomato (roughly diced ) (optional)

bacon, shredded cabbage, cole slaw dressing, blue cheese, crumbled, tomatoes, halved

bacon, cooked, drained and crumbled, eggs, boiled and chopped, head lettuce, shredded, cooked chopped chicken meat, tomatoes, seeded and chopped, blue cheese, crumbled, avocado, pitted and diced, chopped green onions, ranch dressing, fresh cracked pepper

extra-virgin olive oil, red wine vinegar, chopped fresh chives, honey-dijon mustard, worcestershire sauce, diced smoked turkey or chicken (about 10 oz), diced plum tomatoes, diced avocados, chopped peeled hard-boiled eggs, crumbled cooked bacon, crumbled blue cheese

torn salad greens, tomatoes, chopped, hard boiled eggs, chopped, kraft natural blue cheese crumbles, oscar mayer real bacon recipe pieces, kidney beans, rinsed, miracle whip

bacon, extra-virgin olive oil, balsamic vinegar, kosher salt and pepper, rotisserie chicken, heads green leaf lettuce , torn into pieces, blue cheese, crumbled, tomatoes, cut in half, avocado, chopped, red onion, chopped

bacon, plain yogurt (not nonfat ), lemon juice, olive oil, garlic, finely chopped, salt, romaine hearts , cut crosswise into half-inch strips, diced cooked skinless rotisserie chicken, tomatoes, halved, ripe avocado, diced, blue cheese, crumbled

smoked bacon, rind removed , cut into matchsticks (3/4 cup), head iceberg lettuce, chopped (4 cups), ripe heirloom tomatoes, cored, peeled, seeded, and chopped, ripe avocado, halved, pitted, peeled, and cubed, chilled blue cheese (preferably roquefort), crumbled (1 cup), spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds, yogurt and lemon dressing, coarse, freshly ground black pepper

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

bacon, cabbage, shredded, coleslaw dressing, blue cheese, crumbled, tomatoes, halved

blue cheese, crumbled, crisp cooked bacon, crumbled, hardboiled egg, chopped, avocados, chopped, tomatoes, chopped, green onions, chopped, salad greens, olive oil, salad oil, balsamic vinegar, lemon juice, sugar, worcestershire sauce, salt, pepper, dry mustard, garlic clove, minced

bacon, cooked and crumbled, cooked chicken breasts, diced in large chunks, hearts of palm, drained,sliced into rounds, lettuce leaves or 12 mixed salad greens (choose fancy looking ones), vine ripened tomatoes, cut into 6 wedges each, pitted black olives (any type you prefer ), mayonnaise (light is fine ), sour cream (light is fine ), skim milk, lemon juice, seasoning salt, blue cheese, crumbled

bacon, chopped, blue cheese crumbles, extra virgin olive oil, sour cream, hot sauce, ripe avocados, juice of 1 lemon, salt and pepper, hard boiled eggs, chopped, tomatoes, chopped, hearts of romaine lettuce, leaves cleaned, dried and separated

bacon, shredded cabbage (i used the bag kind), coleslaw dressing, crumbled blue cheese, tomatoes, cut into halves

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)