Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
Place bacon in a large skillet and
ake the dressing, put the bacon in a medium heavy nonstick
Cook and stir bacon with 1/4 cup vegetable
Chop bacon and fry until crisp.
Remove bacon and add to greens.
Add all other ingredients to beaten egg, except salad greens, and pour into the hot bacon fat.
Cook until thickened. Pour at once over the crisp, dry salad greens, such as lettuce, endive, dandelion or spinach.
A little chopped onion may be added, if desired.
Chop bacon and fry until crisp.
Beat egg.
Take bacon and add to salad greens.
Add all other ingredients to beaten egg and pour into the hot bacon fat.
Cook until thick.
Pour at once over 1 quart crisp, dry salad greens like lettuce, spinach and endive.
Fry bacon in a heavy saucepan or skillet.
Combine remaining ingredients.
Stir into hot bacon.
Cook over low heat just until mixture comes to a boil.
Stir occasionally, pour over lettuce, dandelion or watercress.
Cook bacon until crisp; remove and chop.
Add to greens.
Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
Serve over greens, and add a little bit of chopped onion to salad, if desired.
Fry bacon and remove from pan, reserving drippings. Stir in remaining ingredients. Continue stirring until thickened. Use for spinach salad with Hot Bacon Dressing or German potato salad.
Cook bacon until crisp; remove and chop.
Add to greens.
Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
Serve over greens, and add a little bit of chopped onion to salad, if desired.
Cook bacon in 10\" skillet over med-high heat until crisp.
Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
Toss spinach, mushrooms, cheese and shrimp in large bowl.
Drizzle hot bacon dressing over spinach mixture.
Toss to coat.
Serve immediately.
Mix together.
Serve with Hot Bacon Dressing.
/4 cup of the vinaigrette. Season the tomatoes with the
eat. Let eggs sit in hot water for 12 minutes, drain
oss the cabbage with enough vinaigrette to moisten well.Taste for
Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.
o high.
Fry bacon for the vinaigrette in a large saute
et aside.
Toast quinoa (recipe noted in intro) and cook
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
SY clean up.
Lay bacon slices on the foil