GREEN BEANS WITH WARM BACON DRESSING
Provided by Martina McBride
Categories side-dish
Time 30m
Yield 5 to 6 servings
Number Of Ingredients 11
Steps:
- Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
- Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
- Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
GREENS WITH HOT BACON DRESSING
German salad found on allrecipes, originally from Taste of Home. When I made this, I left out the egg and sauteed the onion and used bacon bits from a jar. The dressing is tart, so add a pinch more sugar if you like.
Provided by pattikay in L.A.
Categories German
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a salad bowl, toss spinach, lettuce, celery and onion; set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings.
- In a small bowl, beat egg; add water and mix well. Add to the drippings.
- Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet.
- Bring to a boil; stirring constantly.
- Remove from the heat; pour over salad.
- Add bacon. Toss and serve immediately.
Nutrition Facts : Calories 99.2, Fat 7, SaturatedFat 2.3, Cholesterol 10.3, Sodium 356.8, Carbohydrate 6.2, Fiber 1.4, Sugar 3.1, Protein 2.9
WILTED GREENS WITH BACON VINAIGRETTE
Steps:
- Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.
BABY GREENS WITH A WARM GORGONZOLA DRESSING
This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.
Provided by Cheri
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g
HOT BACON DRESSING
A classic dressing for spinach salad, but it's also wonderful on other veggies like fresh green beans. Even the avowed green bean hater in the family tried them with this dressing and went back for seconds!
Provided by CCinSC
Categories Salad Dressings
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Fry bacon until crisp.
- Remove bacon from pan leaving fat.
- Set bacon aside.
- Add onion to bacon fat in pan and cook 5 minutes until onion is soft.
- Remove onion from pan leaving fat.
- Set onion aside with bacon.
- Pour bacon fat into measuring cup and add enough vegetable oil to equal 1/2 cup.
- Add fat/oil to cornstarch mixture and set aside.
- Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil.
- Add cornstarch mixture and cook until thickened about 1-2 minutes.
- Remove from heat and add bacon and onion.
- Serve while warm.
Nutrition Facts : Calories 327.2, Fat 14.5, SaturatedFat 4.8, Cholesterol 21.8, Sodium 275.9, Carbohydrate 42.5, Fiber 0.9, Sugar 35.9, Protein 4.3
SPINACH SALAD WITH HOT BACON DRESSING
This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.
Provided by Chef John
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
- Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
- Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
- Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
- Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
- Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
Nutrition Facts : Calories 430 calories, Carbohydrate 34.4 g, Cholesterol 26.1 mg, Fat 28.3 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 8.5 g, Sodium 673.6 mg, Sugar 18.2 g
GREEN BEANS WITH WARM BACON DRESSING
Categories Side Sauté Valentine's Day Quick & Easy Vinegar Bacon Green Bean Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 SERVINGS; CAN BE DOUBLED
Number Of Ingredients 4
Steps:
- Cook green beans in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to shallow bowl.
- Meanwhile, cook bacon in medium skillet over medium heat until crisp, about 8 minutes. Drain bacon on paper towel. Add shallot to skillet and sauté 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper.
- Pour dressing over green beans and toss to coat. Crumble bacon over.
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