Bacon Corn And Avocado Salad Recipes
CORN AND AVOCADO SALAD
A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!
Provided by Mary
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
- In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
- Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Nutrition Facts : Calories 807.7 calories, Carbohydrate 51.7 g, Cholesterol 40 mg, Fat 64.6 g, Fiber 11.5 g, Protein 15.4 g, SaturatedFat 15.1 g, Sodium 634 mg, Sugar 18.1 g
BACON AVOCADO SALAD
This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper.
Provided by kristen
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 20.5 g, Cholesterol 27.3 mg, Fat 35.1 g, Fiber 12.1 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 828.1 mg, Sugar 4.3 g
BACON, CORN AND AVOCADO SALAD
Categories Salad Sauté Quick & Easy High Fiber Low/No Sugar Dinner Corn Summer Healthy
Yield 6 1/2 c
Number Of Ingredients 7
Steps:
- Cut the kernels off the ears of corn and set aside. Heat a large skillet over medium heat. Add the strips of bacon to the skillet and cook on both sides until the bacon is crisp, 6-8 minutes. Transfer to a paper towel-topped plate to cool. Drain off all but about 1 Tablespoon of bacon fat from the skillet and put it back on the stove over medium heat. To the hot skillet, add the corn kernels, and leave them without stirring until they start to sizzle, 1-2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most kernels have started to brown in spots. Transfer to a large bowl. Refrigerate the corn until cool, at least 30 minutes. Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice. Crumble the cooked bacon over the top and toss gently. Season with salt and pepper, to taste. Not a red pepper fan? Tomatoes would be a great substitute for the red peppers in this recipe. Nutrition Information Serving size: about ½ cup Calories: 200 Total Fat: 13g Saturated fat: 3g Carbohydrates: 14g Sugar: 3g Sodium: 443mg Fiber: 4g Protein: 9g Cholesterol: 21mg
More about "bacon corn and avocado salad recipes"
From eat-drink-love.com
From dishnthekitchen.com
From today.com
From picky-palate.com
From natashaskitchen.com
From hipfoodiemom.com
From inquiringchef.com
From sunshinesweetcorn.com
From thekitchn.com
From bigoven.com
From kitcheninfinity.com
From tfrecipes.com
From cleanfoodcrush.com
From closetcooking.com
From thedailymeal.com
From halfbakedharvest.com
From pinterest.ca
From pinterest.com
From recipegirl.com
From ontariopork.on.ca
From cuisinefiend.com
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
