¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.

bacon recipe courtesy of: Bron Marshall, March 21, 2006

Originally posted 2013-06-29 01:03:00. Republished by Blog Post Promoter


serves six

3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

Originally posted 2012-11-07 09:33:00. Republished by Blog Post Promoter

Better with Bacon – Iceburg, Potato, Bacon Salad

Something like this makes a GREAT side dish with a grilled steak or even chicken.

I like salad, I like potatoes and I sure as all heck like bacon…why not put all three togther in a easy recipe???


The fine folks at Capital News 9 in Albany, NY did just that…

I might switch the lettuce to a romaine, switch the dressing to a light ranch…but each is own!

Recipe after the jump…ICEBURG, POTATO, BACON SALAD

Serves 6-8


1 1/2 pounds baby red potatoes
8 slices bacon
1/3 cup chopped green onions (optional)
1 1/2 – 2 cups sliced grape or cherry tomatoes
approx. 1/2 head iceberg lettuce, chopped (or more to taste)
creamy blue cheese dressing to taste (bottled is fine)


Boil 1 1/2 pounds of baby red potatoes until they were cooked through, but still firm, and then drain them and cool them down and slice them into ½-inch thick slices.

Also, at the same time or before, cook 8 slices of bacon until they’re nice and crisp and crumble those and chop 1/3 cup green onions, if you’re using them, and slice 1 ½ – 2 cups of grape tomatoes.

It’s up to you how much lettuce you use. You might not even use half a head, it all depends on how crunchy you want the salad to be and cut it into chunks about the same size as the sliced potatoes.

In a large mixing bowl, add a generous amount of the creamy blue cheese dressing to the potatoes and use a rubber spatula to gently toss those together.

Then add as much of the chopped iceberg lettuce as you like and the sliced grape tomatoes and toss those together and, lastly, fold in the crispy crumbled bacon and green onions and it’s good to go!


This is best assembled right before serving so the lettuce and bacon stays nice and crisp.

Watch the VIDEO CAPITAL NEWS 9 website.

Originally posted 2009-05-19 12:11:57.

Related Stories:April 7, 2014 Better with Bacon – Roasted Potato & Bacon SaladSeptember 7, 2014 Thankin’ for Bacon – Stuffing & Potatoes…

Originally posted 2013-07-31 09:34:19. Republished by Blog Post Promoter


yields eight servings

1/4 cup mayonnaise
1/4 cup sour cream?
1/4 cup buttermilk?
2 tablespoons chopped mint?
2 tablespoons chopped parsley?
2 tablespoons snipped chives?
1 teaspoon apple cider vinegar?
freshly ground pepper?
1 pound thick-sliced bacon?
1/4 cup light brown sugar?
1/2 teaspoon cayenne pepper?
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs?
extra-virgin olive oil, for brushing?
4 large ripe peaches, cut into 1/2-inch wedges?

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.?

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.?

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.?

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.?

bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

Originally posted 2012-09-07 08:49:00. Republished by Blog Post Promoter


3 cups watermelon, cubed
3 large ripe tomatoes, chopped
1/3 cup fresh mozzarella, cubed
4 ounces bacon
3 tablespoons olive oil
1 medium shallot, chopped
splash, sherry vinegar
black pepper
basil (garnish)

In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.

bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News

Originally posted 2013-08-10 01:26:00. Republished by Blog Post Promoter


yields 4-6 servings?

3 cups baby spinach3 cups torn romaine lettuce or other crisp greens10 slices bacon, crisp cooked and crumbled2 cups ripe strawberries, washed and quartered2 ripe avocados, sliced1/4 cup sliced almonds
For the Greek Yogurt Poppyseed Dressing:1/4 cup Greek yogurt1/4 cup mayonnaise2 tablespoons white vinegar1 tablespoon sugar1 teaspoon poppy seedssalt and pepper to taste
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.?
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

Originally posted 2013-04-09 01:01:00. Republished by Blog Post Promoter

Better with Bacon – Barbecue Bacon and Bean Salad

Getting late, got a case of bacon writer’s block, start surfing and what do I find?  Nothing short of a little helping of heaven on a plate…

It’s a Barbecue Bacon and Bean Salad.

As we approach another  holiday week you may be looking for a different side dish to delight and surprise the family…I’m thinking this would do it!

Recipe after the jump…



1/2 pound bacon, cut into 1-inch pieces
1 large yellow onion, diced
1/2 teaspoon smoked paprika
1/2 cup prepared barbecue sauce
15-ounce can corn kernels, drained (or kernels cut from about 4 ears)
Two 15-ounce cans white beans, drained
1 medium bulb fennel, finely chopped
1 tablespoon cider vinegar
Salt and ground black pepper, to taste
1 tablespoon chopped chives


In a large saute pan over medium-high, cook the bacon for 4 minutes. Add the onion and continue cooking until the bacon is crispy and the onion tender. Remove the pan from the heat. If there is more than about 1 tablespoon of fat in the pan, drain most of it, leaving the bacon and onions in the pan. Stir in the smoked paprika and barbecue sauce. Transfer to a bowl and place in the freezer for 10 minutes to cool quickly.
In a large bowl, mix together the corn, beans and fennel. Mix in the cooled bacon mixture, tossing well. Sprinkle in the cider vinegar and season with salt and pepper. Garnish with chopped chives.

Start to finish: 20 minutes

Servings: 6

photo and recipe via ABC News

Originally posted 2010-06-25 21:43:20.

Related Stories:March 4, 2014 Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…February 8, 2013 Better with Bacon – Roasted Potato & Bacon Salad