Best Bacon Blue Cheese Flat Iron Salad Recipes

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FLAT IRON STEAK AND SPINACH SALAD



Flat Iron Steak and Spinach Salad image

Spinach is topped with peppers, mushrooms and steak in this recipe.

Provided by Kerinholland

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 (2 pound) flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
½ cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
½ cup red wine
4 cups baby spinach leaves
½ cup crumbled blue cheese

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
  • Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
  • Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 g

CAESAR SALAD WITH BLUE CHEESE AND BACON



Caesar Salad with Blue Cheese and Bacon image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

6 thick-cut slices applewood-smoked bacon
6 extra-large eggs
12 (1/2-inch-thick) diagonally cut slices of baguette
Good olive oil
1 large garlic clove, cut in half
1 pound hearts of romaine lettuce, washed and spun dry
8 ounces good Roquefort cheese, cut in shards
Caesar Salad Dressing (recipe follows)
Kosher salt and freshly ground black pepper
1 extra-large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 teaspoons chopped garlic (2 cloves)
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
Kosher salt and freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees.
  • Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
  • Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
  • Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
  • Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
  • Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
  • "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD



Layered Blue Cheese, Bacon and Iceberg Salad image

What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 small red onion, cut into thin rings
6 strips bacon
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-size pieces
2 cups grape tomatoes, halved
1 cup pitted kalamata olives, roughly chopped
3 small carrots, cut into very thin rounds
2 cups croutons

Steps:

  • Soak the onions in ice water for at least 20 minutes. Strain.
  • Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
  • Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

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