HEARTY SPINACH SALAD WITH HOT BACON DRESSING
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
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
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.
BASIC SPINACH SALAD WITH HOT BACON DRESSING
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
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.
SPINACH SALAD WITH HOT BACON DRESSING
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
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 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
SPINACH SALAD DRESSING
Steps:
- Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
- Toss dressing with spinach just before serving.
- Add remaining ingredients on top of salad. Serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 8 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 DRESSING
This is a quick and easy dressing that goes well with any salad! Serve warm over salad. This dressing keeps very nicely in a covered container in the refrigerator.
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.7 g, Fat 13.5 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 125.5 mg, Sugar 14.6 g
HOT SPINACH SALAD WITH HONEY-DIJON DRESSING
Jazz up spinach salad with tasty add-ins, and make our Hot Spinach Salad with Honey-Dijon Dressing. This Hot Spinach Salad with Honey-Dijon Dressing is perfect for dinner parties, family gatherings and more!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, honey, mustard and pepper until blended.
- Cook and stir bacon in small skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
- Discard all but 2 Tbsp. drippings from skillet. Add vinegar mixture to reserved drippings; cook 2 min., stirring frequently. Remove from heat.
- Toss spinach with mushrooms and nuts in large bowl. Add hot vinegar mixture; mix lightly.
- Top with bacon, eggs and cheese.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
WARM DRESSING FOR SPINACH
This tangy-sweet dressing is perfect for large gatherings. Keep it warm in a crockpot or slow-cooker. I like serving it over dandelion or spinach salad, and I also like it mixed in with mashed potatoes. Just a little gives a lot of flavor. -Victoria Hahn Northampton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a 1-1/2-qt. slow cooker and keep warm on low. Refrigerate leftovers.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 85mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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