Summer Entertaining: Spinach & Bacon Salad With Pecan Pesto Croutons

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Summer Entertaining

Southern Socials 

Spinach & Bacon Salad With Pecan Pesto Croutons

A beautiful tomato salad is always a welcome addition to lovely gatherings. Spinach & Bacon Salad With Pecan Pesto Croutons does not disappoint in the summertime. When entertaining, plan to cook the bacon & prepare the Pecan Pesto ahead of time, then make the croutons just before guests arrive to ensure they remain nice & crisp. Although the recipe features a grilling method, I have also included instructions for toasting the Multigrain Baguette slices on the stove top & in the oven so that you may choose the best application for your needs. A selection of seasonal tomatoes rounds out the dish & offers lovely color & exceptional taste. Learn how to make a delicious tomato salad ideal to serve for a number of summer parties.

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makes 4 servings

1 {16-oz} Multigrain Baguette, sliced 
Olive oil
1 garlic clove, cut in half
1/4 cup Pecan Pesto
2 cups fresh spinach leaves 
1 Golden Jubilee tomato, cut into eight pieces 
1/2 cup Tami G grape tomatoes
1/2 cup Mini San Marzano tomatoes
2 cooked & crumbled thick-cut bacon slices
Kosher salt & freshly ground pepper
Basil Vinaigrette

Brush the baguette slices with olive oil. Grill over Medium-High heat {350-400 degrees} until toasted, a few minutes per side. Rub the cut side of the garlic on the toasted bread. Arrange the spinach between 4 plates, then top with the Golden Jubilee tomatoes, the grape tomatoes & the Mini San Marzano tomatoes. Sprinkle with the bacon & season liberally with salt & pepper. Spread the Pecan Pesto over the grilled baguette slices. Serve the salads with the croutons & the Basil Vinaigrette.

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 How To Prepare Baguette Slices For Croutons

Croutons may be prepared a number of ways. Although this recipe features a grilling technique, stove top & oven methods offer good alternatives if outdoor cooking isn’t an option. The key is to slice the bread using a serrated knife as evenly as possible to allow for consistent results.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A quick oven technique may be used to produce crisp croutons. Place the bread slices on a half sheet pan. Brush a bit of oil over the bread & sprinkle with a smidgen of salt. Broil 1 1/2 minutes or until golden around the edges. Turn the slices over & brush with the remaining oil. Broil an additional 1 1/2 minutes or until golden around the edges. Conversely, the oiled bread may be placed in a hot, large non-stick skillet a few minutes per side turning once until they become golden brown around the edges.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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