Avocado Bacon Romaine Salad With Vinaigrette Recipes

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.

Steps:

• 1. Make the dressing mix all ingredients in a shake bottle, and let sit a few hours in fridge before using or even better overnight. I think the dressing is best the next day. It gives the garlic time to infuse the oil and vinegar. Also the dressing is delicious on other salads. If refrigerating overnight. Take bottle of dressing out of fridge two hours before using. Some of the oil may have solidified. Let oil soften. Shake well to dress salad. The reason for refrigerating is the raw garlic in it.
• 2. Fry the bacon until crisp.
• 3. Chop and rinse the romaine lettuce and dry it.
• 4. Chop avocado and rub with lemon so it doesn't turn color.
• 5. Chop the red onion and dice the tomato.
• 6. Combine all vegetables and avocado in serving bowl. Sprinkle with bacon and feta cheese. Dress with the red wine dressing. Add croutons if wanted.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!