PANTRY BISTRO SALAD
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro salad complete with bacon and eggs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
- Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
- Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
- Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.
HEARTY BISTRO SALAD
Delight in our Hearty Bistro Salad recipe! Our Hearty Bistro Salad goes glam with a sleek arrangement of veggies, eggs and bacon and topped with balsamic. Top this salad off with some croutons for a little extra crunch.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Cover platter with lettuce.
- Arrange bacon, onions, eggs, beans and croutons in rows over lettuce.
- Drizzle with dressing; toss lightly.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
HEARTY ITALIAN SALAD
Meat lovers won't be able to resist my antipasto-inspired salad that eats like a meal. Just add bread and dipping oil. -Melissa Jelinek, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.
Nutrition Facts : Calories 309 calories, Fat 15g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 1775mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
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FRENCH BISTRO SALAD | RECIPETIN EATS
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5/5 (4)Servings 4-6Cuisine French, WesternCategory Side Salad
- Quick Pickled Eschalots: Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.
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- Preheat the oven to 425 degrees F. Place the sliced potatoes on half of a baking sheet. Toss with 1 tablespoon of olive oil and salt and pepper. Make a foil tray with sides on the other half of the baking sheet and lay the pieces of bacon inside (to contain the grease).
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the sliced red onion and cook while stirring occasionally until it begins to soften and brown, about 2 to 3 minutes.
- Arrange the chopped lettuce on a large platter. Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Season with salt and pepper. Vigorously shake dressing to emulsify, drizzle over top, and serve.
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