Bacon Spinach Salad Recipe Taste Of Home Recipes

SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top., In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender., Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

HEARTY SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

BACON SPINACH SALAD

Steps:

• In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

HOT BACON SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat. , Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately.

SPINACH AND BACON SALAD

Steps:

• Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly.

SPINACH SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.