Bonnies Layered Spinach And Bacon Salad Recipes

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.

LAYERED SPINACH SALAD

Steps:

• In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
• Combine salad dressing and mayonnaise.
• Spread over salad and top with cheese.
• Chill 2-3 hours .

MAJESTIC LAYERED SPINACH SALAD

Steps:

• Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
• Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon before serving.

BACON-CHEDDAR LAYERED SPINACH SALAD

Steps:

• Layer spinach, bacon and vegetables in 4-qt. glass serving bowl; cover with mayo, spreading to completely cover top of salad. Sprinkle with cheese; cover.
• Refrigerate at least 2 hours or up to 12 hours.
• Toss salad just before serving.

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.

LAYERED SPINACH SALAD

Steps:

• In a 4 quart bowl, spread 3/4 cup Catalina salad dressing in bottom.
• Layer three-fourths of the spinach on top and pack down. (Be sure spinach is very dry.) Sprinkle with salt and pepper.
• Sprinkle with bacon and layer with sliced eggs.
• Then layer with iceberg lettuce. Pack down.
• Layer with peas then onion rings. Sprinkle with sugar to taste.
• Spread with mayonnaise, creating a 3/4 inch layer.
• Sprinkle Swiss cheese over mayonnaise.
• Add remaining spinach.
• Drizzle with remaining Catalina salad dressing.
• Cover and chill overnight.