Pierogi Salad
Transform the humble pierogi into a delicious salad with my Dill Pickle salad dressing and lots of delicious toppings!
Ingredients
- 4 pieces Hard Boiled Eggs peeled and halved
- 5 slices Bacon cooked and chopped
- 2 pieces Dill Pickles chopped
- ¼ cup Red Onion Finely slices
- 12 pieces Bite-sized Pierogies thawed if frozen (see note)
- 4 cups Arugula or a mix of Arugula and Spinach
- 1 tablespoon Fresh Dill for extra garnish
Dill Pickle Dressing
- ¼ cup Mayonnaise
- ¼ cup Sour Cream or Greek Yogurt
- 3 tablespoon Dill Pickle Brine
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Salt or to taste
- 2 tablespoon Fresh Dill finely chopped
Instructions
- Start by cooking your hard boiled eggs (see notes) and your bacon.
- Cook the bacon is a large frying pan on medium to medium-high heat. It is recommended to use a stainless steel splatter screen. Cook until golden on both sides, or however you prefer it cooked.
- Remove the bacon from the pan, and place on a plate lined with paper towel. Carefully pour out most of the extra bacon grease into a heat-proof container, leaving some in the pan ,to fry the pierogies.
- Place the thawed pierogies in the previously used pan. Cook on medium-high heat until golden on both sides. When ready, take the pan off the heat and reserve.
- Chop up the dill pickles and thinly slice the red onion. Chop up the bacon into your desired size of bacon bits. Peel the hard boiled eggs and cut them in half or quarters.
- To make the dressing, combine the mayonnaise, sour cream, pickle juice, chopped dill, and seasonings in a bowl. Stir until everything is well combined.
- Place the arugula and/or spinach on plates. Top with the onion, bacon, pickles, pierogies and eggs. Drizzle with the dressing and enjoy!
Video
Notes
Hard Boiled Eggs: To make your hard boiled eggs, place them in a small sauce pan and cover them with water. Place the pot on medium-high heat. Once the water boils, place the lid on the pot and remove the pot from the heat. Rest for 5 minutes for the eggs to continue cooking. Transfer to a bowl of ice water and cool completely before peeling.
Pierogies: If using regular sized pierogies, you probably want to use only 6 or 8 of them for this recipe. Cut them in half before placing on the salad.
Nutrition
Calories: 509kcalCarbohydrates: 8gProtein: 10gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 16gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 72mgSodium: 1052mgPotassium: 349mgFiber: 1gSugar: 3gVitamin A: 1226IUVitamin C: 8mgCalcium: 108mgIron: 1mg
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