Bacon Sweet Potato Pomegranate Spinach Salad Recipe: Thanksgiving Side. Are you looking for the perfect Thanksgiving or holiday salad?
How about a salad that is a bit more substantial to fill your belly on a crisp fall or winter’s day? Look no further. I recently made this recipe for a friends Halloween potluck party. At first I was gonna do my go-to Greek Salad & then I opted to go more seasonal with this Bacon Sweet Potato Spinach Salad recipe. I am so glad I did. I usually roast my sweet potatoes in olive oil or a nut oil. As far as bacon goes, I used uncured pork bacon is this recipe. What is your favorite grated cheese? What is your go-to salad to create for the fall-winter holidays? Do you have a favorite sweet potato recipe? 8-10 servings I used a small amount of bacon fat to roast these sweet potatoes. Preheat oven to 400˚F with rack in the center. Toss sweet potato chunks with garlic salt, cinnamon, ginger, black pepper maple syrup and some bacon grease. Salad assembly: Put baby spinach in a large bowl. Print This Recipe...
Sweet Potato Recipe Links. Curried Chicken and Rice Soup Recipe : Food Network Kitchens. Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g. Soup Recipes.
Gazpacho Recipe : Ina Garten. Prev Recipe Next Recipe Loading Video...
First Up 02:34 First Up The Contessa's Gazpacho 02:34 The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Now Playing 01:11 Now Playing Onion How-Tos 01:11 Food Network shares tips on how to peel, slice, dice and mince onions. Now Playing 01:24 Food Network Shows How to Crush, Slice and Mince Garlic 01:24 Food Network teaches how to crush, slice and mince garlic.
Gazpacho Recipe courtesy of Ina Garten Show: Barefoot Contessa Episodes: Surprise Beach Party and Surprise Beach Party Gazpacho 277 Reviews Save Recipe Level: Easy Total: 20 min Prep: 20 min Yield: 4 to 6 servings Share This Recipe View Shopping List Watch how to make this recipe. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Copyright 1999 The Barefoot Contessa Cookbook Add a Note Categories: Easy Lunch Recipes Lunch Vegetarian European Recipes Spanish Soup Tomato Cucumber Appetizer Main Dish More from: Summer Entertaining Guide Gazpacho.
Watermelon Salad with Mint and Lime Dressing. Heirloom Tomato Gazpacho. BLT Bread Salad Recipe. Ingredients 3 3/4-inch-thick slice of rustic white bread, cubed 4 cups3 oz soft silken tofu¼ cup basil leaves2 Tbsp canola oil1 Tbsp champagne vinegar½ small shallot, coarsely chopped kosher salt freshly ground black pepper4 thick slice of bacon, 4 ounces cut crosswise into 1/2-inch strips1 head butter lettuce, torn into bite-size pieces about 5 cups1 cup red cherry tomato, halved1 cup yellow pear tomato, halved Directions 1.
Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry. 2. 3. 4. Tags: Salad, Healthy, Vegetable, Pork, Tomato, American, Quick, 30 Minute, Entertaining, Picnic.