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.
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.
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 W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING
Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.
Provided by MixnVixn
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle Scallops with salt/pepper/garlic salt and set aside.
- In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
- To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
- Remove from pan to reserved paper towel where you put your cooked bacon crisps.
- Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
- Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
- Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
- Serve warm and enjoy!
TANGY SPINACH SALAD & BACON DRESSING
Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.
Provided by Tona C.
Categories Salad Dressings
Time 50m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
- Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
- Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
PAN SEARED SPINACH
This is quick and delicious! This was served as a "chef's" selection at a favorite dining place we frequent. Asked the waitress what it was and she had the chef come out and he shared this with me! Must try!
Provided by AZ Barrel Racer
Categories Vegetable
Time 13m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium high heat.
- Add butter and garlic, be careful not to scorch the butter!
- Cook garlic until slightly brown.
- Add red onion slivers cook until soft about 2 minutes.
- Add baby spinach leaves and toss until just warm.
- DO NOT OVER COOK.
- You want the spinach to be a little crisp.
- Season with fresh ground salt and pepper.
- Serve immediatly.
- ENJOY!
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 HOT BACON DRESSING
This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.
Provided by Chef John
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
- Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
- Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
- Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
- Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
- Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
Nutrition Facts : Calories 430 calories, Carbohydrate 34.4 g, Cholesterol 26.1 mg, Fat 28.3 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 8.5 g, Sodium 673.6 mg, Sugar 18.2 g
PAN-SEARED SCALLOPS WITH SPINACH
Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.
Provided by loof751
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
- Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
- Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
- Remove scallops from skillet. Deglaze skillet with white wine.
- Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
- Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.
Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1
PAN-SEARED SCALLOPS WITH BACON AND SPINACH
Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
- Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
- Pat scallops dry with paper towels.
- Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
- Transfer to a plate; keep warm.
- Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
- Add half of spinach; cook 1 minute, stirring frequently.
- Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
- Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
- Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
- Serve immediately with lemon wedges, if desired.
Nutrition Facts : Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7
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SPINACH SALAD WITH WARM BACON DRESSING - ONCE UPON A …
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- Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
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- Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet. Sauté shallot and garlic in hot drippings until tender. Remove shallot and garlic. Drain oil from skillet, reserving 1 teaspoon.
- Heat 1 teaspoon reserved oil over medium-high heat. Cook scallops in batches 3 to 4 minutes. Remove scallops from skillet; set aside. Add red bell pepper and next 7 ingredients. Stir, loosening brown bits from bottom of skillet. Cook about 5 minutes or until vegetables are tender. Add bacon and scallops; cook until heated through.
- Place spinach in a large salad bowl, and toss with scallops and warm dressing. Serve immediately.
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