Chef Salad with Bacon Dressing

This salad was an accident, a delicious one though. I was craving my mom’s warm spinach salad with bacon dressing, but we didn’t have any spinach. We also had a ton of stuff in the fridge that needed to be used up and I couldn’t quite justify going out to buy spinach when we had a ton of ingredients at home. The end result was this salad. It has definitely earned a place in the family rotation.

Chef Salad with Bacon Dressing
Serves 3 (or so, just bump up the toppings for 4 adults. Or serve bread)
1 head romaine, washed, dried and sliced or torn into bite sized pieces
4 slices bacon
1/4 yellow, red or white onion, finely chopped
1/2 cup balsamic vinegar
1 medium or large tomato, chopped
2 hard boiled eggs, chopped
1/4 cup cheese, grated or crumbled  (I used colby, but any cheese will do)
3/4 cup cooked chicken, chopped

  1. Cook bacon in a skillet over medium heat.
  2. While bacon is cooking, chop vegetables and start arranging in a bowl.
  3. Put lettuce on the bottom, then add chicken, egg, cheese, tomato to the top and put in the fridge to keep cool.
  4. When bacon is finished cooking (about 15 minutes), remove bacon from pan, pour off bacon grease and begin cooking onion in the bacon pan, on medium-high heat.
  5. Chop bacon, add 3 slices to salad and keep one out for dressing. (This could probably be done with 2 or 3 slices total, but 4 is what we had left. Just you what you have)
  6. When the onion is translucent and cooked through, about 8 minutes, add the reserved bacon back in to the pan. Cook for a few minutes and then add the vinegar to the pan. Stir well to combine, being sure to scrape up any bacon bits stuck to the pan.
  7. Turn off the heat and let sit in the pan for a few minutes to cool.
  8. Pour over the salad and enjoy! I poured it in stripes to make it pretty and it mixed in pretty well during the serving process.

Bacon Dressing

 

 

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