76 bacon toss Recipes

romaine (1 lb), torn, sliced bacon, cooked and crumbled, marinated artichoke hearts, drained and sliced, crumbled blue cheese, sliced celery, chopped sweet red pepper, chopped sweet yellow pepper, cider vinegar, chopped onion, brown sugar, spicy brown mustard, salt, pepper, canola oil

purple potatoes, red potatoes, mayonnaise, sour cream, horseradish, lemon juice, salt, pepper, green onions, sliced, cooked bacon slices, crumbled, salt to taste, garnish: fresh arugula

whole wheat bread, mayonnaise, avocados , tossed with a little, lemon juice, fresh mushrooms, sliced, tomatoes, mozzarella cheese, shredded, sunflower seeds, bacon, cooked and cut in half (optional)

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

wide egg noodles, uncooked, kraft light done right zesty reduced-fat italian salad dressing, boneless skinless chicken breast, chopped, tomatoes, halved, fresh baby spinach leaves (4 cups), kraft shredded low-moisture part-skim mozzarella cheese, divided, oscar mayer crisp cooked bacon, crumbled

broccoli, heads stems cut off, crisp red grapes (cut in half ), raisins, bacon , cooked crisp and crumbled, almonds, mayonnaise, miracle whip

elderberry wine vinegar, honey, paprika, grated onion, salt, sugar, lemon juice, ground dry mustard, celery seed, fresh salad greens, mandarin orange, drained, onion, sliced &,separated in rings, fresh strawberries, sliced, toasted slivered almonds, bacon, cooked and crumbled

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.

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

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)

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

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

four 10-inch flour tortillas, trimmed leaves of green or red leaf lettuce, washed and dried, sliced cooked turkey breast, apple-wood smoked bacon, cooked, vine-ripened tomato, cored and cut into 16 wedges, ripe hass avocado, peeled, pitted and cut into 16 slices tossed with 2 tsp lime juice, kosher salt and freshly ground pepper, arugula or watercress, washed and dried, recipe ranch dressing , recipe follows, ranch dressing, garlic, kosher salt, prepared or homemade mayonnaise, buttermilk, minced flat-leaf parsley, minced fresh chives, scallion, thinly sliced, white wine vinegar, freshly ground black pepper