Time 20m Yield 6 Number Of Ingredients 8 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.
Time 25m Yield 10 servings. Number Of Ingredients 14 Steps:
Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.
Time 25m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes. Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
Time 30m Yield 6 servings Number Of Ingredients 8 Steps:
Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces. Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
Time 45m Yield 6 Number Of Ingredients 9 Steps:
In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender. Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth. Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.
Time 55m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes. While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble. Sprinkle avocados with lemon juice and toss to coat. Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss. Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.
Time 8h30m Yield 6 Number Of Ingredients 9 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat. Rinse pasta under cool water and drain; transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes; stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.
Time 11m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper. Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve. Wash and dry the lettuce. Shred it and put it into the bowl. Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce. Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally. Allow to drain on kitchen towel. Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley. Serve while the bacon is still warm with the jug of French dressing.
