Pantry Bistro Salad Recipes

PANTRY SALAD DRESSING

Pantry Salad Dressing image

I like this recipe because it's fast to fix, tastes fresh and calls for ingredients I usually have on my pantry shelf.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

1 cup sugar
1 cup ketchup
3/4 cup white vinegar
3/4 cup vegetable oil
1/2 small onion, cut into wedges
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Torn salad greens

Steps:

In a blender, combine the first eight ingredients; cover and process until the sugar is dissolved. Serve over salad greens. Store in the refrigerator.

Nutrition Facts :

PANTRY BISTRO SALAD

Pantry Bistro Salad image

When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro salad complete with bacon and eggs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound bacon, cut into 1/2-inch pieces
1/2 white onion, chopped
4 large eggs
2 heads of romaine lettuce, washed, dried, and chilled
2 capfuls red wine vinegar
Coarse salt and freshly ground black pepper
Toasted bread slices, for serving

Steps:

Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

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