BACON SPINACH SALAD
Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
CRUNCHY SPINACH SALAD
A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.
Nutrition Facts :
SPINACH & CRISPY BACON SALAD
This salad is so good and so easy! The creamy, warm bacon dressing wilts the spinach and gives this salad a wonderful flavor. I like to use Splenda when I can, even when we are not watching our other carbs, because my DH's blood sugar tends to be on the high side. BUT, you can use sugar if you prefer!
Provided by Sooz Cooks
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place prepared spinach in a large bowl. Add onion. Refrigerate, tightly covered.
- Fry chopped bacon until crisp; remove to paper towel and set aside.
- Allow bacon drippings to cool for 5 minutes or so (until it is no longer sizzling). In the frying pan, combine the drippings with vinegar, Splenda (or sugar), mayonnaise, salt and pepper and blend well.
- You can now refrigerate all ingredients until just before serving, storing the dressing in a covered microwaveable container. OR you can use the dressing right out of the pan and proceed to tossing the salad.
- When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
- Toss the chopped egg with the spinach salad then pour the hot dressing over greens mixture; toss again lightly.
- Top with sliced egg and crumbled bacon.
Nutrition Facts : Calories 197.6, Fat 16.3, SaturatedFat 4.7, Cholesterol 124, Sodium 525, Carbohydrate 5.4, Fiber 1.2, Sugar 1.4, Protein 7.4
SPINACH AND BACON SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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.
CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON-SHALLOT VINAIGRETTE RECIPE - (4.1/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and line a baking sheet with aluminum foil. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and discard all but 1 tablespoon of bacon grease. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 more tablespoons bacon grease and season with salt and pepper. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.
SPINACH & BACON SALAD
Make and share this Spinach & Bacon Salad recipe from Food.com.
Provided by CountryLady
Categories Spinach
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients in a small shaker& shake well.
- Wash& dry spinach leaves and place in salad bowl.
- Peel onion, cut in half, slice thinly, separate ring halves& add to salad bowl.
- Add the rest of the ingredients to the bowl.
- Pour dressing over all& toss.
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