Recipes

Breakfast Bacon And Egg Salad

Breakfast Bacon And Egg Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

BACON VINAIGRETTE

Instructions

  • Fry the bacon in a large sauté pan.
  • Remove the slices of bacon and place on a plate lined with paper towels to drain.
  • Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces.
  • Set aside.
  • Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned.
  • Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine.
  • Whisk in oil, then stir in crumbled bacon.
  • Set aside.
  • Fry each egg in the same sauté pan, cooking until the whites are set.
  • Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon.
  • Toss with vinaigrette.
  • Portion salad into two bowls, then top with fried egg.
  • Serve immediately.
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Course; Breakfast / Eggs / Pork / Salad

Skillet Blt Panzanella

Skillet Blt Panzanella

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat a large sauté pan over medium heat and add bacon in an even layer.
  • Fry until crisp, about 5.
  • Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside.
  • Remove half the bacon fat and reserve.
  • Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper.
  • Toast until golden brown, about 5.
  • Transfer croutons to a bowl and set aside.
  • Add remaining bacon fat to sauté pan and toss with garlic over medium heat.
  • Sauté until garlic is softened and fragrant, 1 to 2.
  • Remove from heat and stir together with balsamic vinegar, salt, and pepper.
  • Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing.
  • Top with bacon and basil and serve immediately.
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Course; Salad

Cobb Salad In A Jar

Cobb Salad In A Jar

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined.
  • Gradually add 1/3 cup olive oil, whisking constantly until emulsified.
  • Season with salt and pepper.
  • Meanwhile, heat remaining olive oil in a large skillet over medium-high heat.
  • Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 per side.
  • Transfer to a cutting board to rest for 10 before chopping.
  • Toss avocado in lemon juice.
  • Pour 1-2 tablespoons in each mason jar.
  • Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar.
  • Seal tightly and refrigerate for up 3-5 days.
  • Shake vigorously before serving to distribute dressing.
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Course; Eggs / Pork / Salad

Santa Fe Chicken Salad

Santa Fe Chicken Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Make dressing/marinade.
  • Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
  • Place chicken breasts in a large resealable plastic bag.
  • Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
  • Marinate 15.
  • Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat.
  • Cut tortillas in half, then slice the halves into ½”-thick strips.
  • When the oil is shimmering and very hot, add the strips to the oil.
  • Fry until crispy, about 2 per side.
  • Drain on paper towels and season immediately with salt.
  • In a separate skillet, heat remaining vegetable oil over medium-high heat.
  • Add chicken and cook for 6-8 per side, until the chicken is cooked through.
  • Let rest for 10 before slicing.
  • Assemble salad.
  • Toss remaining ingredients in a large serving bowl.
  • Top with cooked chicken and crispy tortilla strips then toss with dressing.
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Course; Chicken / Salad
Cuisine; American

Dorito Taco Salad

Dorito Taco Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat a large cast iron skillet over medium-high heat.
  • Add the beef and break up the meat into small pieces with a wooden spoon.
  • Cook, stirring occasionally, until browned all over and cooked through, about 5-7.
  • Drain fat.
  • Stir cumin and chili powder into the meat.
  • Season with salt and pepper to taste.
  • Add tomato paste and about 2 tablespoons of water.
  • Cook until the water cooks off and the flavors have melded, about 2 more.
  • Turn off heat and set aside.
  • Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl.
  • Serve with sour cream and lime wedges.
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Course; Beef / Salad / Taco’s

Guacamole Salad

Guacamole Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin.
  • Season with salt and pepper.
  • Set aside.
  • In a large bowl, combine remaining ingredients.
  • Toss with dressing until well combined.
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Course; Salad / Vegetables
Diets; Vegetarian

Blt Wedge Salad

Blt Wedge Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large skillet over medium-high heat, cook bacon until crispy, 8.
  • Transfer bacon to a paper towel-lined plate and set aside.
  • Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper.
  • Shake well, then move to fridge until ready to serve.
  • Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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Course; Pork / Salad

Greek Salad Skewers

Greek Salad Skewers

Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Marinate feta: In a small bowl, combine feta, olive oil, lemon juice, garlic, dill and parsley.
  • Season with salt and pepper, then toss until cheese is fully coated in the marinade.
  • Let sit for 15.
  • Assemble skewers by layering feta, olives, cherry tomatoes and cucumber onto medium skewers
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Course; Cheese / Salad
Cuisine; European / Greece

Pickle Pasta Salad

Pickle Pasta Salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot of salted boiling water, cook bowties until al dente.
  • Drain and return to pot.
  • Make dressing: In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon, and garlic powder and season with salt and pepper.
  • Assemble pasta: In a large bowl, combine cooked bowties, cooked bacon, cheddar, dill pickles, and dill and toss with dressing.
  • Garnish with pickles and serve.
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Course; Pasta / Pork / Salad