Best 5 Grilled Bacon Salad With Arugula And Balsamic Recipes
**Grilled Bacon Salad with Arugula and Balsamic: A Symphony of Flavors**
Indulge in a culinary delight that tantalizes your taste buds with every bite. Grilled Bacon Salad with Arugula and Balsamic is a harmonious blend of smoky, crispy bacon, peppery arugula, tangy balsamic vinaigrette, and a symphony of other fresh ingredients. This salad is not just a meal; it's an experience that will leave you craving for more.
The recipe begins with grilling bacon slices to perfection, infusing them with a smoky aroma and crispy texture. Crisp arugula forms the base of the salad, adding a peppery bite that complements the bacon's richness. Topped with crumbled blue cheese, the salad gains a creamy and tangy dimension. Candied walnuts add a touch of sweetness and crunch, while cherry tomatoes burst with juicy freshness. Finally, a homemade balsamic vinaigrette brings all the elements together, creating a delightful balance of flavors.
But the culinary journey doesn't end there. This article offers a collection of equally enticing recipes, each with its unique charm. Craving a hearty and flavorful soup? Look no further than the Roasted Red Pepper and Tomato Soup, a comforting blend of roasted red peppers, tomatoes, and a touch of cream. Or embark on a culinary adventure with the Thai Noodle Salad, where rice noodles, vegetables, and a spicy peanut dressing create an explosion of flavors.
For a quick and satisfying lunch or dinner, try the Tuna Salad with Avocado and Cucumber. This refreshing salad combines tuna, avocado, cucumber, and a tangy dressing for a light yet satisfying meal. And if you're in the mood for something sweet, indulge in the Chocolate Chip Cookies, a classic dessert that never fails to bring a smile to your face.
With its perfect balance of flavors and textures, Grilled Bacon Salad with Arugula and Balsamic is a must-try for food enthusiasts. And with the additional recipes included in this article, you'll have a culinary repertoire that will impress your family and friends.
BALSAMIC ARUGULA SALAD
With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
- Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
- Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high heat and spray with nonstick spray.
- Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
- Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
- Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
- Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Provided by Clare de Boer
Categories dinner, lunch, poultry, salads and dressings, vegetables, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
- While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
- Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
- When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
- Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
- Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
- Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.
GRILLED BACON SALAD WITH ARUGULA AND BALSAMIC
A very easy and simple recipe that surely everybody will love! It is also KETO.
Provided by lindarosario
Categories Bacon Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 3 g, Cholesterol 22.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 3.5 g, Sodium 555.9 mg, Sugar 1.2 g
Tips:
- For the best flavor, use thick-cut bacon.
- Grill the bacon over medium heat to prevent it from burning.
- If you don't have a grill, you can also cook the bacon in a skillet over medium heat.
- Be sure to drain the bacon on paper towels before adding it to the salad.
- Use a variety of greens for the salad, such as arugula, spinach, and kale.
- Add other vegetables to the salad, such as tomatoes, cucumbers, and avocados.
- Use a balsamic vinaigrette dressing to add flavor to the salad.
- Serve the salad immediately after it is made.
Conclusion:
Grilled Bacon Salad with Arugula and Balsamic is a delicious and easy-to-make salad that is perfect for a summer lunch or dinner. The smoky flavor of the bacon pairs perfectly with the peppery arugula and the tangy balsamic vinaigrette. This salad is also a great way to use up leftover bacon.
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