Hot Bacon Spinach Salad Recipes

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SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

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

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

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



Spinach Salad with Hot Bacon Dressing image

After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 14

2 cups fresh baby spinach, torn
2 hard-boiled large eggs, sliced
4 cherry tomatoes, halved
3 medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
DRESSING:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce

Steps:

  • Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top., In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender., Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

Nutrition Facts : Calories 367 calories, Fat 21g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 1178mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 17g protein.

HEARTY SPINACH SALAD WITH HOT BACON DRESSING



Hearty Spinach Salad with Hot Bacon Dressing image

This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 cups torn fresh spinach
3 bacon strips, diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon cornstarch
1/3 cup cold water

Steps:

  • Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

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

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

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



Spinach Salad with Warm Bacon Dressing image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping

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.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

SPINACH SALAD WITH HOT BACON DRESSING



Spinach Salad with Hot Bacon Dressing image

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

½ pound sliced bacon, cut crosswise into 1/2-inch strips
¼ cup vegetable oil
½ cup minced onion
1 pinch salt
2 cloves garlic, minced
⅓ cup apple cider vinegar
¼ cup rice vinegar
½ cup water
½ cup white sugar
1 ½ tablespoons Dijon mustard
⅓ cup bacon drippings
2 teaspoons water
1 teaspoon cornstarch
1 pinch cayenne pepper
salt and ground black pepper to taste
1 pound baby spinach leaves
1 (15 ounce) can black-eyed peas, rinsed and drained
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes

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

SPINACH SALAD WITH HOT BACON DRESSING



Spinach Salad with Hot Bacon Dressing image

Thick-sliced bacon, along with its melted fat, provide not only flavor but also the hot dressing to wilt the greens in this spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

3 bunches spinach, about 2 pounds, tough stems removed, cleaned
1 small red onion, cut into slivers
1 tablespoon extra-virgin olive oil
1 pound slab or very thick-sliced bacon, cut into 1/4-by-1/2-inch pieces
1 large shallot, minced
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons honey mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 one-pound loaf white bread, crusts removed, cut into 1-inch squares

Steps:

  • Toss spinach and onion in a large bowl. Heat a large skillet over medium heat. Add olive oil and bacon, and cook, stirring occasionally, until well browned.
  • Transfer bacon to a paper-towel-lined plate to drain. Remove and reserve 4 tablespoons of the bacon fat from the skillet, and place the remainder back over medium heat. Add the shallot, and cook until softened, 1 to 2 minutes. Stir in vinegar, sugar, honey mustard, salt, and pepper. Cook, stirring occasionally, until sugar is dissolved and dressing is hot, about 1 minute.
  • Pour dressing over spinach, add reserved bacon, and toss well. Heat 2 tablespoons of the reserved bacon fat in the same skillet. Add half the bread cubes, and toss to coat them evenly. Cook until bread cubes are golden, about 3 minutes.
  • Transfer to a paper towel, and repeat with remaining bread cubes, adding remaining 2 tablespoons bacon fat to pan. Add to salad, and toss well. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

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

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

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.

BASIC SPINACH SALAD WITH HOT BACON DRESSING



Basic Spinach Salad With Hot Bacon Dressing image

This is a great classic spinach salad with hot bacon dressing. I like it because the dressing is made with staples I always have in my kitchen so all I need to do is pick up some fresh spinach. You can add what you like to the salad: eggs, nuts, fruit, etc. This is from "Gourmet Magazine". If you've never attempted a spinach salad with hot bacon dressing this is an easy and impressive recipe that tastes yummy!

Provided by Slatts

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

5 slices bacon, chopped
2 tablespoons shallots, minced
1/2 cup cider vinegar
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon olive oil
salt and pepper, to taste
1 lb fresh spinach, clean and cut off any coarse stems

Steps:

  • Cook bacon until crisp. Remove from pan and set aside.
  • Drain most of the bacon fat from the pan leaving only two tablespoons.
  • Cook the shallot in the bacon fat for one minute.
  • Add the vinegar, sugar, mustard, oil, salt, pepper, and bring to a boil.
  • Pour over spinach and toss to combine.
  • Sprinkle with reserved bacon pieces and serve immeadiately.

HOT BACON DRESSING (FOR SPINACH SALAD)



Hot Bacon Dressing (For Spinach Salad) image

This is one of our all time favorite dressings to use on spinach salad. We like to add some chopped boiled eggs to our fresh spinach along with sliced fresh mushrooms. This is enough dressing for one-half of a small bag of spinach. EDITED: To say this is enough for half a bag of cleaned spinach.

Provided by Luby Luby Luby

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices bacon
2 tablespoons minced onions
1 teaspoon vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard

Steps:

  • In skillet fry bacon until crisp then remove bacon and reserve bacon grease.
  • Crumble bacon over fresh spinach.
  • Add minced onion to bacon grease and saute over medium heat about 3-4 minutes.
  • Add remaining ingredients and saute for about 1 minute.
  • Pour hot dressing over spinach and toss, mixing well.
  • Serve immediately.

Nutrition Facts : Calories 111.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 189, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 2.7

HOT BACON SPINACH SALAD



Hot Bacon Spinach Salad image

When I got married, my husband said he hated spinach! I prepared this salad and dressing for him and he now requests it all the time!-Lisa Spiegel Westbrook, Georgetown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1 package (10 ounces) fresh spinach, trimmed and torn
1-1/2 cups sliced fresh mushrooms
1/3 cup chopped green onions
2 medium tomatoes, cut into wedges
HOT BACON DRESSING:
8 bacon strips, diced
1/2 cup water
1/2 cup cider vinegar
1/4 cup sugar
2 eggs, beaten

Steps:

  • In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat. , Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately.

Nutrition Facts :

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

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

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

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



Bacon-Spinach Salad image

Dinner ready in 15 minutes! Enjoy this wonderful salad made with bacon and spinach - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

4 slices bacon, diced
1/4 cup white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) washed fresh spinach
5 medium green onions, sliced (1/3 cup)

Steps:

  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.
  • Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad With Warm Bacon Dressing image

Another Alton Brown masterpiece from the American Classic I Good Eats episode, 2007. I list the original full measurements that he gave below. However, I'm not a big raw onion person, so used only half a sliced onion, and, for health reasons, cut the amount of bacon in half, which didn't diminish the flavor of the recipe in the least. I could happily gorge on spinach salad all day! **Alton recommends loose leaf Savoy or semi-Savoy spinach, if available, eschewing the bagged varieties for freshness reasons. Since I couldn't find any loose leaf, however, I just carefully checked the bagged kind for any brown or slimy areas, and went organic for an extra health kick. **Alton has his own method of hard-boiling eggs. I simply put them in hot water with an "Eggsact Eggtimer" and simmer them until the device reads Hard! Have never had a problem with grey yolks, etc. **If you're lucky enough to find slab (unsliced) bacon, it's easiest to wrap it in parchment paper and slice it yourself to a generous 1/4" thick, discarding the paper ribbon when done. **Finally, if you don't have red wine vinegar on hand, I got away with 2 T balsamic vinegar plus 1 T apple cider vinegar.

Provided by kimberlynewport

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces spinach
2 large eggs
8 pieces thick-sliced bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 pinch kosher salt
black pepper, freshly ground
4 large white mushrooms, thinly sliced
3 ounces red onions, very thinly sliced (1 small)

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. 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, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan) and drape the bacon across the grid. Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes. When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside.
  • Transfer the fat to a large stainless steel bowl 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. Turn off the heat, but keep the bowl on the burner.
  • Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully), as the residual heat from the dressing and sides of the bowl transfers to the salad.
  • Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.

Nutrition Facts : Calories 142.3, Fat 9.9, SaturatedFat 3.2, Cholesterol 103.9, Sodium 260, Carbohydrate 6.2, Fiber 1.9, Sugar 2.8, Protein 7.6

GERMAN SPINACH SALAD WITH HOT BACON DRESSING



German Spinach Salad With Hot Bacon Dressing image

Make and share this German Spinach Salad With Hot Bacon Dressing recipe from Food.com.

Provided by Mama Cee Jay

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb bacon, diced and browned
4 tablespoons bacon fat, reserved from bacon
1/2 large sweet onion, diced
2 eggs, hard boiled, sliced
4 tablespoons flour
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sugar
4 tablespoons red wine vinegar
1 (10 ounce) package Baby Spinach, pre-washed and ready to eat

Steps:

  • Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
  • In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).

Nutrition Facts : Calories 446.4, Fat 28.4, SaturatedFat 9.3, Cholesterol 144.3, Sodium 857.6, Carbohydrate 36.1, Fiber 2.1, Sugar 26.3, Protein 12.8

SPINACH SALAD WITH HOT BACON DRESSING



Spinach Salad with Hot Bacon Dressing image

Make and share this Spinach Salad with Hot Bacon Dressing recipe from Food.com.

Provided by _Pixie_

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 ounce) bag fresh spinach (coarse stems removed, washed in cold water and dried)
6 slices bacon, cut crosswise in very thin strips
2 green onions, sliced finely
1/2 cup red wine vinegar
2 tablespoons ketchup
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

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.

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SPINACH BACON SALAD WITH WARM BACON DRESSING - A MIND "FULL" …
2022-03-01 While the eggs are cooking, place the thinly sliced red onion in a small bowl and cover it with cold water. Set aside to soak while the remainder of the salad is being prepared. Heat a medium frying pan over medium heat. Place the chopped bacon in the pan and pan-fry for 3-4 minutes per side, or until bacon is crispy.
From amindfullmom.com


MY SPINACH SALAD - THE PIONEER WOMAN
2009-06-10 Remove to a plate and set aside. Chop bacon. Peel and slice eggs. Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly. Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top.
From thepioneerwoman.com


DELICIOUS HOT BACON SPINACH SALAD - LISA'S LOW CARB LIFE
2021-03-26 Prepare salads by dividing spinach into two bowls. Top with sliced red onion, mushrooms, and hard-boiled egg. Heat small frying pan on medium/high heat. Once the pan is hot, add in chopped bacon and cook for 4-5 minutes until bacon is cooked through and crispy. Remove the bacon and place it on a paper towel to remove excess grease.
From lisaslowcarblife.com


WILTED SPINACH SALAD WITH HOT BACON DRESSING - JUST PLAIN COOKING
2020-11-06 Instructions. Add bacon to a large skillet set over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer cooked bacon with a slotted spatula to a plate lined with paper towels. Blot excess grease from bacon with a paper towel and set aside. Carefully drain and discard all but one tablespoon bacon grease from ...
From justplaincooking.ca


SPINACH SALAD WITH HOT BACON DRESSING | MRFOOD.COM
2018-05-17 In a large skillet, cook the bacon over medium-high heat until crisp. Add the vinegar, lemon juice, sugar, and pepper; mix well. Place the spinach in a serving bowl; add the hot bacon dressing and toss to coat. Sprinkle with the egg and serve immediately.
From mrfood.com


SPINACH SALAD WITH WARM BACON DRESSING RECIPE
2022-04-28 The warm dressing is made with bacon drippings, vinegar, and sugar. The heat of the dressing wilts the spinach leaves and gives the spinach salad a wonderfully delicate sweet and sour flavor. The salad is garnished with sliced hard-cooked eggs and crumbled bacon. It gets some extra crunch from the red onion and radishes.
From thespruceeats.com


SPINACH SALAD WITH WARM BACON DRESSING - SPEND WITH PENNIES
2019-06-05 Cook the bacon pieces until they’re crisp. Remove the bacon and continue to cook the drippings on low. Add the minced shallot (or diced red onion, if you prefer) and cook until tender. Toss in the sliced garlic clove and cook another minute. Combine with the remaining dressing ingredients and simmer one minute.
From spendwithpennies.com


SPINACH SALAD WITH BACON DRESSING - CULINARY HILL
2021-04-04 Pour the fat back into the skillet and heat over medium high heat until it shimmers. Add the red onion, vinegar, and sugar. Cook the dressing until the onion softens, about 3 minutes, then remove from the heat. In a large bowl, add the spinach. Pour the warm bacon dressing over the spinach and toss well to combine.
From culinaryhill.com


SPINACH SALAD WITH WARM BACON DRESSING - COOKING CLASSY
2015-02-26 Whisk together bacon drippings with browned bits, olive oil, red wine vinegar, Dijon and honey. Season with salt and pepper. Let that simmer over medium heat for 1 minute. Stir in crumbled bacon and allow to cool slightly. Toss together spinach, bacon, mushrooms, red onion, and Swiss. Drizzle with warm bacon dressing and toss.
From cookingclassy.com


SPINACH SALAD WITH HOT BACON DRESSING - SALADPROGUIDE.COM
2022-01-20 Make the warm bacon dressing. Whisk together bacon drippings with browned bits, olive oil, red wine vinegar, Dijon and honey. Season with salt and pepper. Let that simmer over medium heat for 1 minute. Stir in crumbled bacon and allow to cool slightly. Toss together spinach, bacon, mushrooms, red onion, and Swiss.
From saladproguide.com


SPINACH SALAD WITH HOT BACON DRESSING - GROWING UP GABEL
2019-01-06 Heat 1 Tablespoon butter in the same pan used for cooking bacon. Saute onion and mushrooms until soft. Set aside. Whisk the reserved bacon grease, vinegar, sugar, mustard, salt and pepper in the skillet over medium low heat. Toss the spinach, onions, mushrooms, and bacon with the dressing. Top with hard boiled eggs, if desired.
From growingupgabel.com


KETO SPINACH SALAD WITH HOT BACON DRESSING - THE BIG MAN'S WORLD
2022-03-22 Start by adding the diced bacon to a non-stick pan and let it cook for 2-3 minutes, or until crispy. While the bacon is cooking, mix the spinach, mushrooms, boiled eggs, and red onion until combined. Next, add the crispy bacon, then transfer the bacon rendering to a small bowl. Quickly whisk through the red wine vinegar and Dijon mustard and ...
From thebigmansworld.com


SPINACH BACON SALAD RECIPE (SO EASY!) - WHOLESOME YUM
2022-05-10 Add olive oil or avocado oil to bacon grease to reach 1/2 cup. Assemble salad. In a large bowl, combine spinach leaves, red onion, and tomatoes. Dress and serve. Drizzle with warm dressing, toss to coat, and top with eggs, bacon, and cheese crisps.
From wholesomeyum.com


SPINACH SALAD WITH HOT BACON DRESSING AND SPICY ROASTED CHICKPEAS
2013-10-22 For the Toasted Chickpeas. Preheat oven to 400°F. Drain and rinse garbanzo beans, then pat dry. Place on a baking sheet lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. …
From foodiecrush.com


SPINACH SALAD WITH HOT BACON DRESSING - WITH TWO SPOONS
2019-03-26 Place bacon drippings, mustard, honey, champagne vinegar, and shallots in a small sauce pan. Bring to a boil. Turn down to a simmer and simmer for 3-5 minutes until dressing becomes thick. Add crumbled bacon and stir. Serve warm over spinach salad.
From withtwospoons.com


HOT BACON & MUSTARD SPINACH SALAD - FUELING A SOUTHERN SOUL
2022-06-06 Add the spinach to a large bowl or dish. Add in the cooked bacon bits, caramelized onions, and hard-boiled eggs that have been diced. Once the dressing is hot and finished, pour over spinach, eggs, bacon, and onion. Using a pair of tongs toss to combine. Season with freshly cracked black pepper and serve immediately.
From fuelingasouthernsoul.com


SPINACH SALAD WITH HOT BACON DRESSING - 40 APRONS
2021-04-13 Cook bacon in a skillet over medium heat for 8-10 minutes. Transfer ¼ cup of rendered bacon fat to a small saucepan over medium heat along with the shallots. Cook for 2-3 minutes or until shallots are soft. Reduce heat to low and add in the apple cider vinegar, maple syrup, Dijon mustard, salt and black pepper.
From 40aprons.com


SPINACH SALAD WITH BERRIES AND WARM BACON DRESSING
STIR gently to combine ingredients. PLACE 24 ounces spinach into a large bowl. POUR warm dressing over spinach and TOSS mixture quickly to wilt spinach. ADD 2 packages raspberries, ½ cup pecans, crumbled bacon, and sweet potato chunks. SEASON with salt and pepper. TOSS gently to combine.
From driscolls.com


SPINACH SALAD WITH WARM BACON DRESSING - LOW CARB MAVEN
The warm bacon dressing is made from the drippings leftover from cooking the bacon and poured over the spinach, causing slight wilting. Make It Your Own. Upon researching this recipe, I saw many variations for spinach salad with warm bacon dressing. Some recipes add shrimp, apples, strawberries, or Mandarin oranges. There is also a variation on ...
From lowcarbmaven.com


SPINACH SALAD WITH WARM BACON DRESSING - A FAMILY FEAST®
2013-07-23 Leave the eggs in the hot water for 15 more minutes. Pour off water, shake pan to crack shells and under cool running water, peel the shells from eggs. Slice cooled eggs into about 4-5 slices per egg. In a large skillet, cook bacon until crisp. Remove to paper towels and crumble or rough chop and set aside.
From afamilyfeast.com


SPINACH SALAD WITH WARM BACON DRESSING RECIPE | ALTON BROWN
Procedure. 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 …
From altonbrown.com


SPINACH SALAD WITH WARM BACON DRESSING - THE ART OF FOOD AND …
2021-12-06 Wash baby spinach and dry completely. Trim stems off and set aside. Fry two pieces of thick-cut bacon until lightly crispy in a small saute pan and set aside to drain on a paper towel. Once cooled cut into small pieces. Reserve 4 Tablespoons of the bacon fat for the dressing. Clean, remove woody end of stems, and slice mushrooms.
From theartoffoodandwine.com


WARM SPINACH SALAD WITH BACON AND SHALLOTS
Heat the olive oil in a skillet over a medium-high heat. Add the bacon to the skillet and brown it. Take the bacon out and put the shallots and garlic in the pan to cook 3 or 4 minutes. Deglaze the pan using the vinegar. Put the spinach in the pan and turn it a few times (don’t cook it).
From victoriahaneveer.com


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