Mary makes a great salad! I served this for lunch with friends and everyone had seconds.
I made my bacon ahead of time and kept it in the fridge until serving. I also cut up my apple just before serving as well to keep it from going brown. I also served my blue cheese on the side so that everyone could put on the amount they desired. I toasted my pecans in a skillet on medium high heat.
You can add more or less of one ingredient. Adjust to your liking.
The dressing makes a lot. I used a small amount and it was enough on the salad. When making the dressing. I did not add all the sugar. I used 1/4 cup.
The next time I make this salad, I would add chicken to make a fabulous dinner.
I found this recipe on Pinterest which lead me to the website sweetlittlebluebird.com.
1 bag spring salad mix
1 bag romaine
3 oz bacon
1/2 cup dried cherries or cranberries
1 large Granny Smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese, crumbled
1. Clean lettuce, place in large bowl and top with ingredients and toss.
1/2 cup vegetable oil or canola
1/3 cup sugar
3 tablespoons good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon Mustard)
Few twists of fresh cracked pepper, or use 1/8 tsp of ground pepper
1. Whisk all the ingredients together until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend.
My husband and my son love anything spicy. I came across this great bacon recipe in my Epicurious cookbook ” More than 250 of our Best-loved Four-fork Recipes”.
The cookbook notes that if thick-cut bacon is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.
This bacon is great for breakfast or even on a club sandwich at lunch.
1 1/2 tablespoons light brown sugar
Rounded 1/4 teaspoon cayenne
Rounded 1/4 teaspoon black pepper
1 pound thick-cut bacon (about 12 slices)
1. Put the oven rack in the middle position and preheat the oven to 350F.
2. Stir together the brown sugar, cayenne, and black pepper in a small bowl.
3. Arrange the bacon slices in a single layer (not overlapping) on the rack of a large broiler pan or baking sheet. Bake 20 minutes. Turn the slices over and sprinkle evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.
MAKES 6 SERVINGS
I LOVED this salad! I was worried that the spinach would wilt super slimy, but it doesn’t at all.
I took this recipe from Cook’s Illustrated “The New Best Recipe”.
Make sure you use baby spinach since it holds up better to a hot dressing. The cookbook also states that the thick-cut bacon offers more presence and textural interest than thin-cut.
6 ounces baby spinach (about 8 cups)
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
10 ounces (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
3 hard boiled eggs, peeled and quartered lengthwise
1. Place the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves; set aside.
2. Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the bacon fat into a heatproof bowl, then return 3 tablespoons bacon fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture, then remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently with tongs until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
SERVES 4 to 6
This salad is amazing!! I found it on Twitter. The link to the original recipe posted is at: http://www.pbs.org/parents/kitchenexplorers/2013/04/25/bacon-avocado-and-corn-salad/
I did not use the 4 ears of corn, rather I used 2 (341 ml)cans of peaches and cream corn. I find the ears of corn in the stores right now are not so great, although come September in Manitoba the corn is awesome. I will use the ears then. I also did not add the feta cheese since my husband doesn’t like it. I love it, but it was not missed without it. I made my salad ahead of time and put it in the fridge for dinner. The recipe does say to bring it to room temperature before serving. I actually really preferred it warm right after I made it. Next time, I will make ahead the bacon and cook the corn right before serving.
5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Hass avocado
Coarse salt and freshly ground black pepper to taste
1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon onto the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado onto 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.