Bacon Swiss And Spinach Salad Recipes

SPINACH, BACON, AND MUSHROOM SALAD

Steps:

• Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
• Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

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.

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.

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.

SWISS SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, cheese and bacon. Drizzle with dressing and toss to coat. Top with croutons. Serve immediately.

SPINACH BACON SALAD WITH HARD COOKED EGGS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
• Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
• Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.

BONNIE'S LAYERED SPINACH AND BACON SALAD

Steps:

• 1. MAKING THE SALAD: Combine the sour cream, mayonnaise, sugar and salt and pepper to taste, whisk and set aside. Note: This recipe may be cut in half and put in an 8 X 8 glass baking dish. You will make two layers.
• 2. In a casserole or lasagna dish, put the first layer of spinach.
• 3. Add cheese, onions, eggs, ham, peas.
• 4. Cover with 1/2 of the dressing. Repeat layers of ingredients, finishing with the rest of the dressing on top.
• 5. REFRIGERATE: Cover and refrigerate overnight to blend the flavors. Just before serving sprinkle the crisp bacon on top. Cut in squares to serve.

PASTA, BACON & SPINACH SALAD

Steps:

• Coat a large fry pan with cooking spray.
• Heat and add the bacon, garlic and shallots.
• Cook, stirring for 2-3 minutes.
• To the pan, add the pasta spinach and cook until the spinach is just wilted.
• Remove from the heat.
• Stir in the cheese and dressing.
• Serve garnished with the lemon wedges if desired.
• This is good for lunch cold as well if you have leftovers.

BACON, SWISS AND SPINACH SALAD

Steps:

• Heat bacon as directed on package until crisp; crumble bacon.
• Toss bacon, spinach, mushrooms and tomato in large bowl.
• Drizzle with dressing; toss to coat. Sprinkle with cheese; toss lightly.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Make the dressing: In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste. Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
• Assemble the salad: In a large salad bowl, toss together spinach, remaining bacon, mushrooms, red onion and swiss. Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.

SPINACH SALAD WITH SWISS CHEESE AND BACON

Steps:

• Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.