Apple Bacon Salad Recipes

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APPLE & BACON SALAD



Apple & bacon salad image

A perfect November salad, with seasonal crunchy apples, hazelnuts, and celeriac

Provided by Good Food team

Categories     Lunch, Side dish, Starter

Time 30m

Number Of Ingredients 11

250g French bean , trimmed
2 eating apples , such as Cox's
¼ celeriac
juice of ½ lemon
50g blanched hazelnut
1 tbsp sunflower oil
8 slices smoked streaky bacon , chopped into small pieces
4 handfuls salad leaves, such as frisée or rocket
4 tbsp hazelnut oil
1 tbsp cider vinegar
1 tsp Dijon mustard

Steps:

  • Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
  • Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
  • Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

Nutrition Facts : Calories 322 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.36 milligram of sodium

PORK CHOPS WITH APPLE BACON SALAD



Pork Chops with Apple Bacon Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 4 portions

Number Of Ingredients 15

2 cups orange juice
1/4 cup sea salt
Four 8- to 10-ounce pork chops
2 tablespoons grapeseed oil
1 tablespoon salt
1/2 teaspoon ground pepper
1 tablespoon grapeseed oil
1 cup 1/2-inch-diced apple
1/4 cup medium-diced cooked bacon
1/4 cup julienned red onion
1 teaspoon salt
1/4 cup white balsamic vinegar
1 teaspoon sugar
2 tablespoons butter
1/4 cup celery leaves

Steps:

  • For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight.
  • In a large saute pan over high heat, warm the oil. Sprinkle the chops with the salt and pepper. Then add the chops to the oil and reduce the heat to medium. Sear the chops until browned on the first side, 4 to 5 minutes, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out any excess oil from the pan.
  • For the salad: Return the pan to medium-high heat with the oil. Then add the apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves.
  • Serve the chops with the apple bacon salad.

BACON, APPLE, AND SPINACH SALAD



Bacon, Apple, and Spinach Salad image

From the My Great Recipes collection. The discription reads: "Quick and delicious, this interesting combination of crunch ingredients makes an appealing salad to serve with a sandwich or with a meal."

Provided by SuzV2796

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices bacon, cooked crisp
1 lb fresh spinach leaves, washed & stems removed
1 apple, unpeeled, cored and sliced
3 green onions, thinly sliced
1/4 cup salted sunflower seeds or 1/4 cup toasted sliced almonds
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil or 1/4 cup salad oil

Steps:

  • Crumble bacon. Toss with spinach, apples, and onions in salad bowl.
  • In small bowl, whisk together vinegar, sugar, mustard, salt and pepper. Whisk in the oil until well blended.
  • Just before serving, drizzle dressing over salad, tossing well. Sprinkle with nuts.

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