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Honey Lemon Peach Bacon Salad

Honey lemon peach bacon salad with fresh peach slices and crispy bacon, tossed over mixed greens. A warm honey lemon dressing is whisked with reserved bacon drippings to lightly wilt the greens and tie the sweet-salty flavors together.
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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 cups mixed greens Use a mix with tender leaves so it wilts quickly.
  • 3 ripe peaches Peeled and sliced into wedges or thin slices.
  • 6 strips thick-cut bacon Cook until crisp and crumble.
  • 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.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook and prep
  1. Cook the thick-cut bacon in a cast iron skillet over medium heat until crispy, about 8-10 minutes; drain and crumble, reserving 1 tablespoon of drippings.
  2. Whisk the olive oil, reserved bacon drippings, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper together in the same warm skillet for 1 minute until glossy and evenly combined.
  3. Arrange the mixed greens, sliced peaches, halved cherry tomatoes, and thinly sliced red onion on a large platter.
  4. Scatter the crumbled bacon over the top of the greens and fruit.
  5. Drizzle the warm honey lemon dressing over the salad so it slightly wilts the greens, about 1 minute.
  6. Toss gently at the table and serve immediately.

Notes

For the best slightly-wilted texture, dress and toss right before serving; refrigerate leftovers up to 2 days, but greens will soften. Freezing is not recommended. If you want a lighter option, swap thick-cut bacon for turkey bacon while keeping the warm honey lemon dressing the same.