Small Avocado Salads With Warm Bacon Parsley Vinaigrette
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄3 lb bacon (cooked, see below ~ reserve 2 tablespoons bacon fat)
- 2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges)
- 2 cups spring greens
- 1⁄4 cup water
- 3 garlic cloves (finely minced)
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1⁄16 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons flat leaf parsley (chopped)
- 4 tablespoons gorgonzola (optional)
directions
- Fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
- Heat reserved bacon fat over medium heat. Add garlic, 1⁄4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
- Stir in parsley and crumble in bacon. Cool slightly.
- Prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
- Immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon Gorgonzola, and serve.
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Reviews
-
What's not to love...we all know bacon makes everything taste good...the dressing is the star of this dish...hubby wasn't too crazy about the avocado...but that's just him....I did omit the cheese only because I didn't have any and I'm not crazy about Gorgonzola...I did cut the recipe in half and it worked great...thanks for posting it...=)
RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia