Mixed Greens With Bacon And Herbs Recipes

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PERFECT MIXED GREENS



Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

  • Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
  • Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

MIXED GREENS SALAD WITH FIGS AND HERBS



Mixed Greens Salad with Figs and Herbs image

Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
4 fresh figs
8 cups mixed salad greens
½ cup chopped pecans, toasted
¼ cup flat-leaf Italian parsley leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh dill
2 tablespoons sliced green onion
3 tablespoons crumbled feta cheese

Steps:

  • Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
  • Quarter figs vertically; cut quarters in 1/2, and then into slices.
  • Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g

MIXED GREENS WITH BACON & CRANBERRIES



Mixed Greens with Bacon & Cranberries image

When my holiday menu calls for a green salad, I rely on this one loaded with crumbled bacon, dried cranberries and blue cheese. The homemade vinaigrette is full of zesty flavor.-Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (3/4 cup each).

Number Of Ingredients 15

1/2 cup orange juice
1/2 cup dried cranberries
4 cups fresh arugula or baby spinach
4 cups spring mix salad greens
1/2 cup crumbled blue cheese
6 thick-sliced peppered bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use., In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.

JESSICA B. HARRIS' MIXED GREENS



Jessica B. Harris' Mixed Greens image

These leafy vegetables are as much a staple around the world as they are in the South.

Provided by Jessica B. Harris

Time 2h55m

Number Of Ingredients 5

4 pounds mixed fresh collard, mustard, and/or turnip greens
8 bacon slices, chopped
1 ½ teaspoons kosher salt
½ teaspoon black pepper
Toppings: hot sauce; chopped onions; additional chopped, cooked bacon; and Spicy Vinegar

Steps:

  • Wash mixed fresh greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard any discolored outer leaves, and remove and discard thick ribs. Tear greens into 3- to 4-inch pieces.
  • Place chopped bacon in a large Dutch oven. Cook over medium, stirring often, until translucent and bottom of Dutch oven is coated with rendered bacon fat, about 8 minutes. Add greens and 6 cups water, and bring to a boil over medium. Reduce heat to low. Cook, uncovered, stirring occasionally, until greens are tender, about 2 hours. Stir in salt and pepper. Add desired toppings.

MIXED GREENS WITH BACON AND HERBS



Mixed Greens with Bacon and Herbs image

Categories     Salad     Leafy Green     Herb     Side     Quick & Easy     Lunch     Basil     Bacon     Winter     Tarragon     Escarole     Party     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

8 bacon slices, cut into 1/2-inch pieces
4 cups (packed) coarsely chopped escarole (from 1 head)
1 5-ounce bag mixed baby greens (about 8 cups)
4 green onions, chopped (white and pale green parts only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh tarragon
6 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
  • Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE



Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette image

Categories     Cheese     Dairy     Egg     Herb     Bake     Vegetarian     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 4-ounce logs soft fresh goat cheese (such as Montrachet)
2/3 cup whole milk
2 tablespoons (1/4 stick) butter
3 tablespoons all purpose flour
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
4 large egg yolks
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
6 large egg whites
1/4 teaspoon salt
Mixed Greens with Raspberry Vinaigrette

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
  • Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
  • Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
  • Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
  • Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

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