Bacon Avocado Salad Recipe
Bacon Avocado Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Everyone in my family loves this summery salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • SALAD:
  • 1 bunch romaine, chopped (about 12 cups)
  • 3/4 pound bacon strips, cooked and crumbled
  • 3 medium tomatoes, chopped
  • 1 medium red onion, halved and thinly sliced
  • 3 medium ripe avocados, peeled and cubed
  • 2 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled Gorgonzola or feta cheese

Directions

Place first six 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 to blend again if needed. Yield: 10 servings.
Originally published as Bacon Avocado Salad in Simple & Delicious June/July 2017

Nutritional Facts

1-1/3 cups: 339 calories, 31g fat (7g saturated fat), 22mg cholesterol, 626mg sodium, 10g carbohydrate (4g sugars, 5g fiber), 9g protein.

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • SALAD:
  • 1 bunch romaine, chopped (about 12 cups)
  • 3/4 pound bacon strips, cooked and crumbled
  • 3 medium tomatoes, chopped
  • 1 medium red onion, halved and thinly sliced
  • 3 medium ripe avocados, peeled and cubed
  • 2 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled Gorgonzola or feta cheese
  1. Place first six ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving.
  2. 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 to blend again if needed. Yield: 10 servings.
Originally published as Bacon Avocado Salad in Simple & Delicious June/July 2017

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