Welcome to a culinary journey where vibrant baby leaves meet the smoky allure of bacon, resulting in a symphony of flavors that will tantalize your taste buds. Indulge in a delightful array of recipes that showcase the versatility of this classic combination. From the simplicity of a classic baby leaf salad adorned with crispy bacon bits to the hearty satisfaction of a warm bacon and baby leaf salad with a tangy vinaigrette, each recipe promises a unique gustatory experience.
For those seeking a quick and refreshing lunch option, the 5-minute baby leaf salad with bacon and avocado is a lifesaver. With just a few simple ingredients, you can whip up a nutritious and satisfying meal that's perfect for busy weekdays. Craving something more substantial? The warm bacon and baby leaf salad with a tangy vinaigrette offers a warm and comforting dish that's perfect for chilly evenings. The combination of wilted baby leaves, crispy bacon, and a tangy vinaigrette creates a harmonious balance of flavors and textures.
If you're looking for a recipe that's a bit more indulgent, the baby leaf salad with bacon, avocado, and blue cheese is a decadent treat. The creamy avocado and tangy blue cheese add a luxurious touch to the crisp baby leaves and crispy bacon, creating a salad that's both satisfying and sophisticated. And for those with dietary restrictions, the gluten-free baby leaf salad with bacon and balsamic vinaigrette is a delicious and allergy-friendly option. The tangy balsamic vinaigrette adds a touch of sweetness and acidity, while the crispy bacon adds a smoky, savory flavor.
No matter your dietary preferences or culinary skills, these baby leaf salad recipes with bacon offer something for everyone. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will leave your taste buds dancing with delight.
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
BACON SPINACH SALAD
Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.
Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WARM WILTED LETTUCE SALAD
Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.
Nutrition Facts : Calories 76 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BACON-CHEDDAR LAYERED SPINACH SALAD
Baby spinach leaves are layered with bacon and chopped veggies, then topped with real mayo and shredded Cheddar. Definitely a crowd-pleaser!
Provided by My Food and Family
Categories Meal Recipes
Time 2h15m
Yield 14 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Layer spinach, bacon and vegetables in 4-qt. glass serving bowl; cover with mayo, spreading to completely cover top of salad. Sprinkle with cheese; cover.
- Refrigerate at least 2 hours or up to 12 hours.
- Toss salad just before serving.
Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPINACH SALAD WITH APPLES, AVOCADO, AND BACON
Provided by Jeff Edmunds
Categories Salad Fruit Ginger Lunch Apple Bacon Avocado Spinach Fall Bon Appétit South Dakota Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
- Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
Tips:
- Use a variety of baby greens. This will give your salad a more complex flavor and texture. Some good options include arugula, spinach, kale, and mizuna.
- Don't overdress the salad. A light vinaigrette or lemon-based dressing is all you need to bring out the flavors of the greens.
- Add some protein. Bacon, grilled chicken, or shrimp are all good options for adding protein to your salad.
- Add some crunch. Toasted nuts, croutons, or crispy shallots are all good ways to add some crunch to your salad.
- Garnish with fresh herbs. Fresh herbs, such as parsley, cilantro, or chives, can add a pop of color and flavor to your salad.
Conclusion:
Baby leaf salads are a delicious and healthy way to enjoy your greens. They're light, refreshing, and packed with nutrients. With so many different variations, there's sure to be a baby leaf salad recipe that everyone will enjoy.
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