Greek Salad With Bacon Recipes

Steps:

• Cut bacon into 1/2-inch pieces in pan fry until crispy not burnt, cool.
• Place lettuce in serving bowl.
• Place cucumber, tomato, onion, cheeses and bacon over lettuce.
• Garnish with Greek olives, if desired.
• Combine remaining ingredients in a jar for dressing; shake well to blend.
• Refrigerate salad until serving time.
• Pour dressing over salad just before serving.

Steps:

• Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
• Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
• Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
• Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.