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Pork Salad

Pork Salad recipe image
This refreshing salad combines crisp garden greens with the sweet juiciness of ripe nectarines. The star is the warm bacon and nectarine dressing, which adds a savory, smoky depth that coats every leaf. Crumbled crispy bacon and toasted sunflower seeds provide a delightful crunch, balancing the soft fruit and tender lettuce. It&# 226;ÂÂs a perfect light lunch or a sophisticated side dish for summer gatherings. The combination of sweet, savory, and crunchy textures makes this dish feel both comforting and elegant. Simple to assemble with fresh ingredients, itâÂÂs a meal that brings bright, home-style flavor to your table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 787.8
Dietary: Gluten-free
Description
This refreshing salad combines crisp garden greens with the sweet juiciness of ripe nectarines. The star is the warm bacon and nectarine dressing, which adds a savory, smoky depth that coats every leaf. Crumbled crispy bacon and toasted sunflower seeds provide a delightful crunch, balancing the soft fruit and tender lettuce. It&# 226;ÂÂs a perfect light lunch or a sophisticated side dish for summer gatherings. The combination of sweet, savory, and crunchy textures makes this dish feel both comforting and elegant. Simple to assemble with fresh ingredients, itâÂÂs a meal that brings bright, home-style flavor to your table.
Ingredients
  • 8 slices thick-cut hickory-smoked bacon
  • 7 oz fresh garden green and red leaf lettuces
  • 4 large ripe nectarines
  • 1/2 cup roasted sunflower seeds
  • 1 fresh peapod for garnish
Directions
  1. 1
    In a medium skillet, cook thick-cut hickory-smoked bacon over medium heat until browned and crisp.
  2. 2
    Transfer bacon to a towel-lined plate to drain and cool.
  3. 3
    Let bacon grease cool slightly, then pour into a glass bowl, keeping 3 tablespoons of drippings in the skillet.
  4. 4
    Once cooled, snip 7 slices of bacon diagonally into 1/4-inch pieces and crumble the remaining slice.
  5. 5
    Wash and thoroughly dry the garden greens and nectarines.
  6. 6
    Cut nectarines into 1-inch cubes, removing the pits.
  7. 7
    Divide the greens evenly among 8 salad plates.
  8. 8
    Top greens with nectarine cubes, snipped bacon, and a sprinkle of sunflower seeds.
  9. 9
    Spoon warm bacon dressing over each salad and garnish with a fresh peapod.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 787.8kcal
% Daily Value *
Total Fat 66.1g102%
Saturated Fat 18.3g92%
Cholesterol 50.8mg17%
Sodium 1618.2mg68%
Total Carbohydrate 15.4g6%
Dietary Fiber 3.4g14%
Sugars 8.0g
Protein 38.5g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The warm bacon dressing is made by using the reserved bacon drippings. If desired, you can whisk in a little vinegar or mustard to the drippings for added tang before pouring over the salad.

For best results, ensure the lettuce is completely dry before dressing to help the flavors adhere properly.

Sunflower seeds can be toasted in a dry skillet for a few minutes before serving to enhance their nutty flavor.

Store leftover bacon and dressing separately in the refrigerator for up to 3 days. Reheat the dressing slightly before serving over fresh greens.

Keywords: salad, pork, bacon, nectarines, greens, sunflower seeds, summer, lunch, side dish, crunchy, fresh, dressing, smoky, sweet, lettuce, peapod, garden, healthy, quick, easy
Read it online: https://www.chefs-mate.com/recipe/pork-salad-16/