Best 11 Wilted Mustard Greens Salad With Bacon Recipes

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Wilted mustard greens salad with bacon is a delicious and nutritious dish that is perfect for a quick and easy meal. The combination of the bitter greens, salty bacon, and tangy dressing creates a flavor that is both complex and satisfying. With just a few simple ingredients, you can have this salad on the table in no time.

Let's cook with our recipes!

WILTED GREENS WITH BACON



Wilted Greens With Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

WILTED GREENS WITH BACON VINAIGRETTE



Wilted Greens with Bacon Vinaigrette image

Provided by Sunny Anderson

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 5

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

WILTED LETTUCE SALAD WITH BACON DRESSING



Wilted Lettuce Salad with Bacon Dressing image

To complement any entree, toss together this effortless and delicious salad.-Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

6 cups torn leaf lettuce
3 tablespoons finely chopped onion
3 bacon strips, diced
2 tablespoons red wine vinegar
2-1/4 teaspoons sugar
1-1/2 teaspoons water
Salt and pepper to taste
1 hard-boiled large egg, sliced

Steps:

  • In a large salad bowl, combine the lettuce and onion; set aside., Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 5-7 minutes or until crisp. Using a slotted spoon, remove bacon to paper towels., In a small microwave-safe dish, combine 1-1/2 teaspoons bacon drippings, vinegar, sugar and water. Microwave, uncovered, on high for 45 seconds or until sugar is dissolved; stir until smooth. , Pour over lettuce; sprinkle with salt and pepper. Add bacon and egg; toss to coat.

Nutrition Facts : Calories 95 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 98mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

WILTED GREEN SALAD



Wilted Green Salad image

"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

10 cups torn leaf lettuce
6 cups torn fresh spinach
2 green onions, sliced
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons canola oil
Sugar substitute equivalent to 2 teaspoons sugar
4 turkey bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

WILTED MUSTARD GREENS SALAD WITH BACON



Wilted Mustard Greens Salad with Bacon image

Categories     Salad     Quick & Easy     Bacon     Summer     Mustard Greens     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves cut crosswise into 1/2-inch-wide strips
3 tablespoons olive oil
1 1/2 teaspoons mustard seeds
1 small onion, chopped fine
1 1/2 tablespoons balsamic vinegar
2 slices of bacon, cooked until crisp and crumbled

Steps:

  • Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

WILTED MUSTARD GREENS SALAD WITH BACON



Wilted Mustard Greens Salad with Bacon image

not set

Provided by BigOven Cooks

Categories     Salad

Time 15m

Yield 1

Number Of Ingredients 13

; ribs cut out and
; strips
; discarded and the
1 1/2 tb Balsamic vinegar
; leaves cut
; crosswise into
3 tb olive oil
1/2 lb Mustard greens; stems and
2 sl Bacon; cooked until crisp
; and crumbled
1 1/2 ts Mustard seeds
; 1/2-inch-wide
1 sm Onion; chopped fine

Steps:

  • Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well. Serves 2. Gourmet November 1992

Nutrition Facts : Calories 114 calories, Fat 10.9878 g, Carbohydrate 3.0918 g, Cholesterol 0 mg, Fiber 0.440999994277954 g, Protein 0.807 g, SaturatedFat 1.44186 g, ServingSize 1 1 Serving (252g), Sodium 3.1125 mg, Sugar 2.65080000572205 g, TransFat 0.336585000000001 g

WILTED SPINACH SALAD WITH BACON



Wilted Spinach Salad With Bacon image

This is a great summer salad. Actually our spinach is already up and we have had 2 batches of this already.

Provided by Darlene Summers

Categories     Spinach

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

4 slices bacon
1 tablespoon dry mustard
1/4 cup salad oil
1/4 cup vinegar
1/2 teaspoon onion salt
1 lb spinach (fresh from garden, washed and stemmed)

Steps:

  • Fry bacon till crispy.
  • Remove from pan and set aside to cool.
  • Pour all but 3 or 4 tablespoons of bacon grease from pan.
  • Into the bacon grease, stir the dry mustard, oil, vinegar and onion salt.
  • Heat to boiling.
  • Toss spinach leaves in dressing to coat.
  • Place in salad bowls and serve immediately with crumbled bacon sprinkled over top of each salad.

Nutrition Facts : Calories 132.6, Fat 12.5, SaturatedFat 2.7, Cholesterol 7.7, Sodium 139.6, Carbohydrate 2.6, Fiber 1.5, Sugar 0.3, Protein 3.3

WILTED MUSTARD GREENS



Wilted Mustard Greens image

Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

6 ounces (about 8 slices) thickly sliced bacon, coarsely chopped
2 shallots, finely chopped
3 garlic cloves, minced
4 pounds mustard or turnip greens, stems removed, cut into 1-inch pieces
2 cups homemade or low-sodium canned chicken stock
2 tablespoons cider vinegar
Coarse salt and freshly ground pepper
Hot sauce (optional)

Steps:

  • Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
  • Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
  • Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
  • Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

WILTED DANDELION SALAD WITH FETA CHEESE



Wilted Dandelion Salad With Feta Cheese image

A very inexpensive salad. Dandelion leaves, flowers, and roots are all edible if you have an organic yard or store buy! Dandelion is a bitter green. The cheese helps smooth out the bitterness, the honey gives it sweetness and receives saltiness from the bacon, cheese and olives giving this salad an all round full flavor for your taste buds.hese greens are nutritious--high in vitamin A, vitamin C and iron. Also low in calories, fat and cholesterol. As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. And they are free! Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams

Provided by Rita1652

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons honey dijon mustard
2 tablespoons honey
1/4 tablespoon extra virgin olive oil
salt and pepper
4 ounces feta cheese, crumbled
1 small red onion, thinly sliced
1/2 cup sliced black olives
8 cups young dandelion greens, rinsed and dried
garnish dandelion flowers

Steps:

  • Fry bacon in skillet until crisp, drain on paper towels, crumble.
  • Pour off bacon fat leaving behind 1/3 cup in the skillet.
  • Put vinegar, mustard and honey in the skillet mixing with a whisk.
  • Add the olive oil.
  • Add salt and pepper, keep this dressing warm.
  • Toss the greens with bacon, olives, onions and cheese in a bowl.
  • Pour the warm dressing over greens and serve.
  • Garnish with flowers.
  • Yield: 4-6 servings.

Nutrition Facts : Calories 468.4, Fat 35.4, SaturatedFat 13.6, Cholesterol 65.3, Sodium 1020.1, Carbohydrate 25.8, Fiber 4.7, Sugar 13.8, Protein 14.3

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE



Wilted Autumn Greens with Honey Mustard Vinaigrette image

Provided by Anne Stiles Quatrano

Categories     Salad     Leafy Green     Mustard     Side     Bake     Dinner     Salad Dressing     Butternut Squash     Fall     Winter     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
For the Vinaigrette
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Steps:

  • Preheat the oven to 400°F.
  • Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
  • Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
  • Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
  • Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
  • To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
  • Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

Tips:

  • To ensure your mustard greens are not bitter, choose young, tender leaves. If the leaves are mature, remove the tough stems before cooking.
  • Bacon adds a delicious smoky flavor to the salad, but you can omit it if you prefer a vegetarian dish.
  • Feel free to adjust the amount of vinegar and sugar in the dressing to suit your taste.
  • For a more flavorful salad, use a variety of mustard greens, such as Red Giant, Green Wave, and Southern Giant Curled.
  • If you don't have shallots on hand, you can use a small onion instead.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Wilted Mustard Greens Salad with Bacon is a delicious and versatile dish that can be served as a side dish or a main course. It's packed with nutrients and has a wonderful balance of flavors. The slightly bitter greens are complemented by the sweet dressing, smoky bacon, and crunchy walnuts. This salad is sure to be a hit at your next gathering.

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