SPINACH SALAD W/ BACON & BUTTERMILK DRESSING
Another wonderfully healthy recipe from the Green Bean Delivery Company. Photo: GBDC 09-15-15
Provided by Ellen Bales
Categories Other Salads
Time 40m
Number Of Ingredients 14
Steps:
- 1. In a large skillet over medium heat, fry the bacon; drain, cool, and then crumble into large pieces.
- 2. To make croutons, toss baguette with oil and season with salt and pepper. Spread evenly on a baking sheet and bake in a preheated 375º oven until golden brown, tossing halfway through, 15 to 20 minutes.
- 3. In a small bowl, whisk together buttermilk, yogurt, vinegar, herbs; season with salt and pepper.
- 4. Mix together baby spinach and chopped lettuce in a large salad bowl. Divide among 6 salad bowls, then top each with tomatoes, croutons, and bacon. Drizzle dressing over the top.
SPINACH SALAD WITH WARM BACON DRESSING
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
- Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
- Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
SPINACH SALAD WITH WARM BACON DRESSING
My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
SPINACH SALAD WITH BACON DRESSING
This tangy dressing, enriched with flavorful bacon drippings, is great over any hearty green but is especially tasty with sweet spinach. Add grilled chicken or salmon and call it a meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
- Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.
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.
BACON BUTTERMILK DRESSING FOR SPINACH SALAD
This dressing is to die for! Serve on fresh baby spinach or add mushrooms and/or thinly sliced red onion rings. This makes 2 cups of dressing but is easily halved. Adapted from The New Basics Cookbook.
Provided by Cookin-jo
Categories Salad Dressings
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Saute the bacon until crisp and drain on paper towels. Set aside.
- Mix together the remaining ingredients, then add the bacon.
- Refrigerate at least an hour or up to 8 hours, stirring before serving.
Nutrition Facts : Calories 165.1, Fat 14.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 364.6, Carbohydrate 7.2, Fiber 0.1, Sugar 2.7, Protein 2.7
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
WARM BACON AND SPINACH SALAD WITH MISO DRESSING
Just-out-of-the-oven bacon and a warm miso dressing gently wilt the spinach in this hearty salad. Shaved fennel, carrots and red onions add crunch and an extra boost of vegetables.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Lay the bacon in a single layer on a rimmed baking sheet. Bake until the crispy, 12 to 13 minutes. Transfer the bacon to a cutting board and chop; set aside. Carefully pour the bacon fat into a small heatproof bowl and measure 2 tablespoons of the fat into a small saucepan. Discard any remaining bacon fat or reserve for another use.
- Meanwhile, soak the onion in a medium bowl of cold water for 15 minutes, then drain and transfer to a large bowl. Add the spinach, carrots and sliced fennel and let sit at room temperature.
- Add the ginger and garlic to the saucepan with the bacon fat and cook over medium heat, stirring occasionally, until softened and fragrant, about 1 minute. Add the miso and cook, whisking, until smooth and just warm. Add the vinegar, honey and sesame oil and cook, whisking frequently, until just simmering and smooth, about 2 minutes.
- Add the bacon to the bowl with the spinach then pour in the warm dressing. Toss gently until the spinach just begins to wilt. Transfer the salad to a large serving bowl and garnish with the fennel fronds and sesame seeds.
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