Take-out Tuesday, Autumn Vegetable Salad with Warm Corn & Bacon Vinaigrette

the Painted Apron

11 years ago

We have been dealing with the remnants of Hurricane Patricia on the Gulf Coast. The wind is howling, huge waves are breaking…

Our house built on stilts shakes and sways every so often… scary stuff! 👻

These photos were taken from inside because you couldn’t open the door against the force of the wind

Inside everything was cozy and dry,

We had power and groceries, so I got to play in the kitchen

Warm salads are a nice choice as the weather turns cooler, not to mention, WETTER ☔️

I opted for fresh raw greens as the base of my Autumn Vegetable Salad

Spinach, kale, raddichio, romaine….you can take a short cut and use a little help from prepared salad in a bag, so handy for getting a variety of goodies

The “dressing” is actually a combination of the warm ingredients plus a little bacon fat, vinegar and mustard

Saute diced bacon until crisp. Remove and drain. Pour off all but 1 T of bacon grease from skillet

Saute the other vegetables in the bacon drippings

Add vinegar and mustard to skillet and stir. Add more bacon drippings, vinegar and mustard as desired to create the vinaigrette

Toss bacon into vegetables and stir. Pour over salad greens

The warm vinaigrette of vegetables marries with the crisp salad greens for a delightful and satisfying dish

You can add additional vinaigrette if you like a wetter salad

Mixed Green Salad with Corn & Bacon Dressing

Bacon and corn are sauteed with several other vegetables, bacon drippings, vinegar and mustard a warm dressing to serve over mixed salad greens

Course Main Course, Salad, Side Dish

Cuisine American

Keyword bacon & corn salad, Brussels sprout salad, corn and bacon vinaigrette, dinner salad, salad

Prep Time 20

Servings 2

Ingredients

3 cups mixed greens
3 slices bacon diced
2 green onions diced
1 cup fresh, canned or thawed frozen corn kernels
2 cups cooked Brussels sprouts* [optional]
2-4 T vinegar
1-3 tsp honey mustard
salt and pepper

Instructions

Place salad greens in individual bowls or one large bowl.
Cook bacon. Remove from skillet, reserving drippings and drain on paper towels. Add onion, corn and Brussels sprouts to skillet. Heat through. Stir in vinegar and mustard. Season with salt and pepper. Add bacon. Heat and add more bacon grease, vinegar and mustard to taste. Serve on top of prepared salad greens.