Canadian Bacon And Gouda Salad Recipes

Steps:

• Arrange spinach on 4 plates.
• Top with bacon, cheese and peaches. Drizzle with dressing.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.

Steps:

• Cook the bacon and drain. Crumble and toss with the cheese in a small bowl.
• Combine vegetable oil, lemon juice, garlic, salt, mustard and pepper in a small jar.
• Place spinach in a large bowl and toss with mushrooms, green onion and bacon cheese mixture. Toss with salad dressing.

Steps:

• In small bowl, combine dressing ingredients and mix well.
• In large bowl, combine salad ingredients and toss.
• Chill everything in the refrigerator until ready to serve.
• Combine dressing and salad and toss well.
• Plate it up and dig in!

Steps:

• Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
• Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
• Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
• Toss frisée with dressing. Serve topped with bacon and eggs.