SPINACH SALAD WITH BLUE CHEESE AND BACON
Make and share this Spinach Salad with Blue Cheese and Bacon recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together lemon juice, mustard and season to taste.
- Add oil in a thin stream, whisking, until dressing is emulsified.
- In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
- Toss salad gently, until combined well.
Nutrition Facts : Calories 501.7, Fat 43.2, SaturatedFat 13.2, Cholesterol 222.7, Sodium 780.9, Carbohydrate 11.1, Fiber 3.6, Sugar 3.8, Protein 20.2
SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
- Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
- In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
- Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
SPINACH, BACON & MUSHROOM SALAD
The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!
Provided by Debber
Categories Salad Dressings
Time 20m
Yield 1 huge bowl, 5-7 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
- While bacon is frying, mix greens with onion in a large serving bowl.
- To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
- Drizzle dressing over greens in bowl; toss gently.
- Garnish with eggs, radishes, and mushrooms.
- Serve immediately.
Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1
SPINACH SALAD WITH MUSHROOMS AND BLUE CHEESE
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Add spinach, mushrooms, onion, bell pepper, and blue cheese to bowl; toss to coat with dressing. Serve immediately.
Nutrition Facts : Calories 119 g, Fat 8 g, Fiber 2 g, Protein 5 g
SPINACH SALAD WITH BACON AND MUSHROOMS
A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.
Provided by lazyme
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stem the spinach and place in a large bowl.
- Cover with a paper towel and refrigerate while preparing the rest of the salad.
- In a 9-inch skillet, cook the bacon until crisp.
- Transfer to a paper towel-lined plate.
- Pour off the fat.
- Put the skillet back over medium-high heat and add a tablespoon olive oil.
- Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
- Remove with a slotted spoon to a plate.
- Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
- Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
- Pour over the spinach, season with pepper and add the Parmesan.
- Toss and serve.
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