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Iceberg wedges are sprinkled with colorful tomato pieces and green onions and served with a warm sweet-and-tangy bacon dressing.
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This coleslaw recipe from northern Minnesota comes packed with bacon.
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Get Bacon and Hash Brown "Quesadilla" with Eggs Recipe from Food Network
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
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Get Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree Recipe from Food Network
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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.