Best Bacon Balsamic Vinaigrette Recipes

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GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE



Green Beans With Bacon-Balsamic Vinaigrette image

These beans are delicious and perfect for a special dinner party or everyday meal. I often substitute 2 cans green beans (cooked) for the fresh.

Provided by Chris from Kansas

Categories     Pork

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs green beans
2 slices bacon
1/2 cup chopped green onion
3 tablespoons sliced almonds
2 tablespoons brown sugar
1/4 cup balsamic vinegar

Steps:

  • Cook beans in boiling water for 2 minutes.
  • Drain; rinse under cold water.
  • Drain well; set aside.
  • Cook bacon over medium-high heat until crisp.
  • Remove bacon, crumble.
  • Set aside.
  • Add green onions to bacon fat in skillet; saute 1 minute.
  • Remove skillet from heat; let cool slightly.
  • Add sugar and vinegar to skillet; stir until sugar dissolves.
  • Stir in crumbled bacon.
  • Pour vinaigrette over beans, tossing gently to coat.
  • Sprinkle with almonds.

PAN ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK



Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

Four 6-ounce cod fillets, skin removed
Kosher salt
Fresh ground white pepper
2 ounces canola oil
16 ounces Shiitake Mushroom Quinoa, recipe follows
4 large slices Oven Roasted Tomato, recipe follows
4 ounces Sauteed Baby Arugula, recipe follows
4 ounces Bacon Balsamic Vinaigrette, recipe follows
4 ounces Summer Corn Milk, recipe follows
1 ounce canola oil
1/2 cup shiitake mushrooms, stems discarded and sliced thin
1 cup quinoa, rinsed, drained
1 1/2 cups chicken stock
Kosher salt
Fresh ground white pepper
1 teaspoon sweet butter
1 pound large red heirloom tomato, sliced into 4 thick slices
Kosher salt
Fresh ground white pepper
1 fresh bay leaf, torn into 4 pieces
2 cloves fresh garlic, minced
2 sprigs fresh thyme, picked from the stem
1 to 2 ounces extra-virgin olive oil
2 ounces canola oil
4 ounces baby arugula
Kosher salt
Fresh ground white pepper
3 thin slices bacon
2 ounces balsamic vinegar from Modena, Italy
1 teaspoon sweet butter
3 large or 4 small ears corn, fresh, preferably picked that day
1 tablespoon chopped chives
1 teaspoon sweet butter
Kosher salt
Fresh ground white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
  • Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
  • Preheat oven to 350 degrees F.
  • Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
  • Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
  • Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
  • Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
  • Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE



Roasted Potato Salad with Balsamic-Bacon Vinaigrette image

I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it.

Provided by beautiful

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

3 pounds baby red potatoes, cut in half
½ cup olive oil
½ cup minced garlic
1 tablespoon seafood seasoning
8 ounces bacon
¼ cup balsamic vinegar
½ cup minced garlic
salt and pepper to taste
½ cup olive oil
1 large red onion, cut into 1/2-inch dice
1 bunch parsley, minced
5 hard boiled eggs, roughly chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
  • Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 36.5 g, Cholesterol 135.6 mg, Fat 43.3 g, Fiber 3.8 g, Protein 12 g, SaturatedFat 9 g, Sodium 489.5 mg, Sugar 4.1 g

BACON-BALSAMIC VINAIGRETTE



Bacon-Balsamic Vinaigrette image

Categories     Salad     Garlic     Salad Dressing     Bacon     Shallot     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

5 thick bacon slices, cut crosswise into 1/2-inch pieces
5 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon brown sugar

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

BACON AND BALSAMIC VINAIGRETTE



Bacon and Balsamic Vinaigrette image

This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

Provided by Cookin-jo

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 slices bacon
1/2 cup red onion, diced
1 tablespoon brown sugar
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
salt and pepper

Steps:

  • Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
  • Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
  • Gently saute the onion until just soft, making sure not to brown.
  • Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
  • Add the olive oil, as much as to your taste and the salt and pepper to taste.
  • Cool, but do not refrigerate. Dress your salad just before serving.
  • Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE



Grilled Peach Salad with Balsamic Bacon Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 11

Nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
Extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

Steps:

  • Preheat the grill to medium-high heat and spray with nonstick spray.
  • Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
  • Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
  • Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
  • Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE



Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette image

Categories     Salad     Shellfish     Tomato     Fourth of July     Father's Day     Backyard BBQ     Dinner     Lunch     Shrimp     Fennel     Spinach     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

8 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 teaspoon dried crushed red pepper
1 3/4 pounds uncooked large shrimp, peeled, deveined
12 bamboo skewers, soaked 30 minutes in water
2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges
2 6-ounce packages baby spinach leaves
2 cups chopped seeded peeled tomatoes
Bacon-Balsamic Vinaigrette

Steps:

  • Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
  • Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
  • Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE



Warm Bean Salad with Balsamic-Bacon Vinaigrette image

I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."

Provided by Miss Erin C.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
3 medium onions, halved and thinly sliced lengthwise
2 bay leaves
1/3 cup balsamic vinegar
2 tablespoons water (or reserved bean cooking liquid)
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
kosher salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley

Steps:

  • To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
  • Stir in the beans and salt to taste.
  • Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
  • Serve warm.

ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE



Asparagus With Bacon, Red Onion, and Balsamic Vinaigrette image

From America's Test Kitchen. This looks just wonderful. "To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly."

Provided by Queen Dragon Mom

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs thin asparagus, tough ends trimmed (2 bunches)
1 tablespoon olive oil
6 slices bacon, cut into 1/4-inch strips (about 6 ounces)
2 tablespoons minced red onions
1/4 cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
1/4 cup extra virgin olive oil
salt & fresh ground pepper

Steps:

  • Adjust oven rack to about 4 inches from heating element and heat broiler.
  • Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
  • Cool asparagus 5 minutes and arrange on serving dish.
  • Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
  • Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

Nutrition Facts : Calories 238.2, Fat 21.8, SaturatedFat 5.1, Cholesterol 15.4, Sodium 210.7, Carbohydrate 6.8, Fiber 3.1, Sugar 2.1, Protein 6.3

SALAD: GRILLED PEACH WITH BALSAMIC BACON VINAIGRETTE RECIPE



Salad: Grilled Peach with Balsamic Bacon Vinaigrette Recipe image

Provided by Snook

Number Of Ingredients 10

Nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
Extra-virgin olive oil
5 ounces baby spinach

Steps:

  • Preheat the grill to medium-high heat and spray with nonstick spray. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste. Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side. Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

BROCCOLI WITH BALSAMIC-BACON VINAIGRETTE SAUCE



Broccoli With Balsamic-Bacon Vinaigrette Sauce image

From Rob Kaspar in the Baltimore Sun, this is a really delicious treatment of broccoli. I think it's even better when almost all the bacon fat is drained off and discarded (just enough left to get the flavor) and with a bit less olive oil, but I am posting the original version.

Provided by Chef Kate

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 slices bacon, cut into 1/4-inch dice
1 small shallot, minced
1 1/2 tablespoons balsamic vinegar (divided use)
1 tablespoon lemon juice, fresh
1/4 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
kosher salt
fresh ground pepper
1 1/4 lbs broccoli, tops cut into 1-inch florets, stems sliced 1/4 inch thick

Steps:

  • Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
  • Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
  • Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
  • Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
  • Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
  • Season with salt and pepper to taste.
  • Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
  • The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
  • Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.

Nutrition Facts : Calories 129, Fat 10.5, SaturatedFat 2.1, Cholesterol 5.1, Sodium 96.9, Carbohydrate 7, Fiber 2.5, Sugar 1.7, Protein 3.6

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