A warm salad with baked potatoes and bacon is a hearty and comforting dish that's perfect for a satisfying meal. The combination of crispy bacon, tender baked potatoes, and fresh greens creates a delicious contrast in textures and flavors. Here's a simple recipe to make this warm salad:
Ingredients:
-
For the Salad:
- 4 medium potatoes (such as russet or Yukon Gold), scrubbed and cut into bite-sized pieces
- 6 slices of bacon
- 4 cups mixed salad greens (such as lettuce, arugula, or spinach)
- 1/2 red onion, thinly sliced
- 1/2 cup cherry or grape tomatoes, halved
- 1/4 cup sliced black olives (optional)
- 1/4 cup crumbled feta cheese or shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley or chives, chopped (optional)
-
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
-
Prepare the Potatoes:
- Preheat your oven to 425°F (220°C).
- Toss the potato pieces with 2 tablespoons of olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through.
-
Cook the Bacon:
- While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
- Once the bacon is cool, crumble it into bite-sized pieces.
-
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or red wine vinegar), Dijon mustard, honey (if using), minced garlic, salt, and pepper until well combined.
-
Assemble the Salad:
- In a large salad bowl, combine the mixed salad greens, sliced red onion, cherry tomatoes, and black olives (if using).
- Once the potatoes are done roasting, let them cool slightly before adding them to the salad.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
-
Add Bacon and Serve:
- Top the salad with crumbled bacon and cheese (if using).
- Garnish with fresh parsley or chives if desired.
- Serve immediately while the potatoes are still warm.
Tips:
- Potato Variations: You can use different types of potatoes or even sweet potatoes for a different flavor profile.
- Cheese Options: If you prefer a different cheese, you can use goat cheese, blue cheese, or even a shredded cheese blend.
- Additions: Feel free to add other ingredients like roasted bell peppers, avocado slices, or even a hard-boiled egg for extra protein.
This warm salad with baked potatoes and bacon is perfect for a cozy lunch or dinner, offering a satisfying blend of flavors and textures. Enjoy!
