Rice and Bacon Salad

Rice and Bacon Salad Recipe from USA - Delicious and Easy to Make

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rice and Bacon Salad is a delicious and satisfying dish that combines the flavors of crispy bacon, fresh vegetables, and creamy mayonnaise. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The exact origins of Rice and Bacon Salad are unclear, but it is believed to have originated in the southern United States. This dish combines the classic flavors of bacon and rice with fresh vegetables to create a tasty and filling salad.

Ingredients

2 cups cooked rice, cooled to room temperature
1 medium fresh tomato, chopped and drained
0.75 cup fresh broccoli flowerets, blanched
0.5 lb (227 g) bacon, cooked and coarsely chopped, divided
0.33 cup mayonnaise
1 tbsp milk
1 tbsp sugar
salt and ground black pepper
spinach leaves

How to prepare

In a large bowl, combine rice, tomato, broccoli, and half of the bacon.
In a small bowl, combine mayonnaise, milk, sugar, salt, and pepper. Pour the mixture over the rice and toss lightly.
Serve the rice mixture on spinach leaves and garnish with the remaining half of the bacon.
For more information, check out the other links and see also.

Variations

Add some diced avocado for a creamy texture.
Substitute the bacon with grilled chicken or shrimp for a lighter option.
Mix in some chopped nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a nice crunch to the salad.

- Make sure to drain the chopped tomato well to prevent the salad from becoming too watery.

- You can blanch the broccoli by boiling it for a few minutes and then immediately plunging it into ice water to stop the cooking process.

Serving Suggestions

Rice and Bacon Salad can be served as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light lunch.

Cooking Techniques

Be sure to cook the bacon until it is crispy to add a nice crunch to the salad.

- Blanching the broccoli helps to soften it slightly and bring out its bright green color.

Ingredient Substitutions

You can use turkey bacon or vegetarian bacon as a substitute for pork bacon.

- Greek yogurt can be used in place of mayonnaise for a lighter dressing.

Make Ahead Tips

Rice and Bacon Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the bacon and dressing right before serving.

Presentation Ideas

Serve Rice and Bacon Salad on a bed of spinach leaves for a colorful and appetizing presentation. Garnish with extra bacon for added flavor.

Pairing Recommendations

Rice and Bacon Salad pairs well with grilled meats, seafood, or a simple green salad. It also goes well with a glass of crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers of Rice and Bacon Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Rice and Bacon Salad contains approximately 350 calories.

Carbohydrates

Each serving of Rice and Bacon Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rice and Bacon Salad contains approximately 20 grams of fat.

Proteins

Each serving of Rice and Bacon Salad contains approximately 10 grams of protein.

Vitamins and minerals

Rice and Bacon Salad is a good source of vitamin C, vitamin K, and folate from the fresh vegetables.

Alergens

This recipe contains dairy (mayonnaise) and pork (bacon).

Summary

Rice and Bacon Salad is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Rice and Bacon Salad is a delicious and satisfying dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its combination of crispy bacon, fresh vegetables, and creamy dressing, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Rice and Bacon Salad. It was a warm summer day and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was known for her delicious and unique dishes, so I always looked forward to our cooking exchanges.

As we chatted over a cup of tea, Margaret suddenly pulled out a worn and stained recipe card from a drawer and handed it to me with a mischievous smile. "You have to try this Rice and Bacon Salad," she said, her eyes twinkling with excitement. "It's a family favorite and always a hit at gatherings."

Intrigued, I took the recipe card and studied it carefully. The ingredients were simple and straightforward: cooked rice, crispy bacon pieces, diced vegetables, and a tangy dressing made with mayonnaise and mustard. It seemed like the perfect combination of flavors and textures, and I couldn't wait to give it a try.

Margaret patiently walked me through the steps of preparing the salad, offering helpful tips and tricks along the way. She explained how to cook the rice just right, so it was fluffy and not mushy. She demonstrated the proper way to crisp up the bacon to a perfect golden brown, ensuring a crunchy and savory bite in every forkful.

As we mixed the ingredients together in a large bowl, the kitchen filled with the aroma of bacon and fresh vegetables. I could already tell that this dish was going to be a winner. Margaret chuckled at my eagerness and excitement, knowing that I had found a new favorite recipe that would soon become a staple in my own kitchen.

After letting the salad chill in the refrigerator for a few hours to allow the flavors to meld together, Margaret and I sat down to enjoy our creation. The first bite was pure bliss – the creaminess of the mayonnaise, the crunch of the bacon, the sweetness of the vegetables, all coming together in perfect harmony.

From that moment on, Rice and Bacon Salad became a regular feature at family gatherings and potlucks. I shared the recipe with friends and relatives, who all raved about its deliciousness. It became a dish that was requested time and time again, and I was always happy to oblige.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch with a sprinkle of fresh herbs or a squeeze of lemon juice. But the essence of the dish – the simple yet satisfying combination of rice, bacon, and vegetables – remains the same.

I often think back to that day in Margaret's kitchen, where I first discovered the recipe for Rice and Bacon Salad. It reminds me of the joy of cooking and sharing good food with loved ones. And every time I make the salad, I am transported back to that warm summer day, surrounded by the laughter and camaraderie of dear friends.

So here's to Margaret, the dear friend who introduced me to this delightful dish, and to all the wonderful memories and moments that have been shared over a bowl of Rice and Bacon Salad. May it continue to bring joy and comfort to many more gatherings to come. Cheers!