Southern Summer Salad
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
2
-
Calories
679 kcal
-
Course
Main Course, Salad
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Cuisine
American
Southern Summer Salad
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I use the term "salad" loosely here. While there is some greenery, the bulk of this salad are the tasty mix-ins!
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Ingredients
FOR SALAD:
- 4 lices thick sliced bacon
- 1 large peach peeled and sliced
- ½ cup grape tomatoes sliced
- 4 ounces baby kale
FOR CROUTONS:
- 1 lice sturdy sourdough bread crusts trimmed
- 1 teaspoon olive oil
- ½ teaspoon Italian or other herb seasoning
FOR WARM BACON DRESSING:
- 1½ tablespoons reserved bacon drippings
- ¼ red onion thinly sliced
- 1½ tablespoons olive oil
- 4 teaspoons red wine vinegar
- 1½ teaspoons Dijon mustard
- ¼ teaspoon black pepper
- 1 tablespoon parsley chopped
- additional salt and pepper to taste
Instructions
FOR THE CROUTONS:
- Preheat the oven to 375°.
- Rip the bread into chunks and transfer to a mini prep food processor. Pulse several times until you have a rough chop, but not fine crumbs. Transfer the bread to a baking sheet and drizzle olive oil over the top. Sprinkle on the herb seasoning and toss with your hands to coat. Spread the breadcrumbs out into an even layer and bake for 7-10 minutes or until browned and crisp. Set aside.
COOK THE BACON:
- Set a large skillet over medium to medium high heat. When the pan is hot, add the strips of bacon. Cook for 7-10 minutes or until the bacon is crisp. Transfer the bacon to a dish lined with paper towels to soak up excess grease. Set the pan aside.
FOR THE SALAD:
- Add the baby kale greens, sliced peaches and cherry tomatoes to a salad bowl. Rip the bacon into bite sized chunks and sprinkle over the salad.
MAKE THE DRESSING:
- Heat the pan with the bacon drippings over medium high heat and add the sliced onions to cook for 1-2 minutes until the onions are slightly softened and fragrant. With a slotted spoon, scoop the onions out of the pan (draining excess bacon fat) and transfer to a small bowl.
- Discard all but 1 1/2 tablespoons of the rendered bacon fat in the pan. Add 1 1/2 tablespoons of the olive oil and the red wine vinegar. Whisk together. Add the dijon mustard, black pepper and parsley. Stir in the wilted onions and season to taste with extra salt and pepper if needed.
- Remove the dressing from the heat and pour it over the salad, toss to coat (note: this will wilt some of the baby kale, it's supposed to) Sprinkle the toasted croutons over the salad and serve immediately.
Notes
- Note: This salad can be doubled or tripled depending on your crowd.
Nutrition Information
Show Details
Calories
679kcal
(34%)
Carbohydrates
36g
(12%)
Protein
17g
(34%)
Fat
53g
(82%)
Saturated Fat
16g
(80%)
Cholesterol
57mg
(19%)
Sodium
725mg
(30%)
Potassium
737mg
(21%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
6455IU
(129%)
Vitamin C
83mg
(92%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Calories | 679kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 53g | 82% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 57mg | 19% |
| Sodium | 725mg | 30% |
| Potassium | 737mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 6455IU | 129% |
| Vitamin C | 83mg | 92% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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