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Honey Lemon Peach Bacon Salad

Honey lemon peach bacon salad pairs crisp bacon with fresh peach slices and greens lightly wilted by a warm honey lemon dressing. The sweet-salty flavor comes together fast with a quick warm whisked dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey Lemon Peach Bacon Salad
  • 6 cup mixed greens Use a mix like baby spinach and arugula for best texture.
  • 3 peaches Ripe peaches, peeled and sliced into wedges or thin slices.
  • 6 thick-cut bacon Cook until crisp, then crumble; reserve 1 tablespoon drippings.
  • 0.25 cup red onion Thinly sliced.
  • 0.5 cup cherry tomatoes Halved.
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1.5 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 garlic Minced.
  • 0.25 tsp salt To taste; start with about 1/4 tsp and adjust.
  • 0.25 tsp black pepper To taste; start with about 1/4 tsp and adjust.

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon and make warm dressing
  1. Cook the thick-cut bacon in a cast iron skillet over medium heat until crispy, about 8 to 10 minutes; drain and crumble the bacon, then reserve 1 tablespoon of drippings.
  2. While the drippings are warm, whisk together the olive oil, reserved bacon drippings, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until smooth and the honey loosens.
Assemble and serve
  1. Arrange the mixed greens, sliced peaches, halved cherry tomatoes, and thinly sliced red onion on a large platter.
  2. Scatter the crumbled crispy bacon over the top of the greens and fruit.
  3. Drizzle the warm honey lemon dressing over the salad so it slightly wilts the greens; keep the dressing moving across the surface.
  4. Toss gently at the table for 15 to 30 seconds and serve immediately for best texture.

Notes

Pro tip: keep the dressing warm until the last minute so it lightly wilts the greens without turning them soggy. Refrigerate leftovers in an airtight container for up to 2 days, but note the greens will soften; freezing is not recommended. For a lighter option, use turkey bacon and swap olive oil for 2 tablespoons instead of 1/4 cup while keeping the same honey-lemon dressing ratios.