Cranberry Spinach Salad With Warm Bacon Dressing Recipes

SPINACH & CRANBERRY SALAD

Steps:

• Put the spinach and mushrooms in a large bowl.
• Crumble the cheese over the spinach.
• Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
• Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
• You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
• Add the thyme and let it crackle in the fat for about 10 seconds.
• Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
• Add the dried cranberries and stir.
• Add Bacon back into dressing.
• Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
• Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Cook the bacon in skillet over medium heat until crispy. Transfer bacon on a plate with paper towels. Pour the bacon fat in a heatproof measuring cup. You will need 1/4 to 1/3 cup for the dressing. If necessary, add enough olive oil to make what you need. Pour the fat/oil back into the pan. Add the finely chopped shallot and cook until translucent. Add the thyme and cook for a minute or two. Stir the sugar into the vinegar and then add to the pan. Season with pepper. Cook for a few minutes to concentrate and lower the acidity of the vinegar. Add the dried cranberries and stir. Turn off the heat & let the cranberries soak up the dressing for a few minutes. Chop the bacon into smaller pieces. In a large bowl combine the spinach, bacon, thinly sliced shallots, and walnuts. Pour the dressing over the salad and toss to combine. Put salad on plates or in bowls and top with crumbled goat cheese. Enjoy!

CRANBERRY-SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• 1. Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 Tbsp. sweetened dried cranberries and onion slices.
• 2. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on HIGH for 1 minute or until warm. Makes about 1 cup.

SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Rip spinach into bite size pieces and place in a large salad bowl.
• Fry bacon until crispy, remove bacon to drain on paper towel.
• Stir fry the green onions in the bacon drippings.
• Mix in vinegar and ketchup, salt and pepper to taste.
• Heat, stirring continuously for about 5 minutes.
• Pour hot dressing over spinach and toss well.
• Add bacon and toss again.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

SPINACH SALAD WITH WARM BACON DRESSING

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.

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

WARM SPINACH SALAD WITH APPLES, BACON, AND CRANBERRIES

Steps:

• Combine first 4 ingredients in a large bowl; toss well.
• Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute.
• Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well.
• Sprinkle with bacon; serve immediately.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.