Hot Spinach Salad With Honey Dijon Dressing Recipes

SPINACH SALAD WITH HONEY DIJON DRESSING

Steps:

• Snap the stems off the baby spinach, and add the spinach leaves to a large salad bowl.
• Slice the mushrooms (or use pre-sliced) and the red onions. Add them to them bowl.
• Cook the bacon (or use pre-cooked), and crumble. Add to bowl when slightly cooled.
• Boil the eggs. You can use stove-top or instant pot method. When cooled, add to the salad.
• Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.

HOT SPINACH SALAD WITH HONEY-DIJON DRESSING

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.

SPINACH SALAD WITH HONEY-DIJON DRESSING

Steps:

• Add honey to the mustard.
• Whisk thoroughly.
• Pour oil into mix, whisking constantly.
• Add dressing to DRY spinich, and toss gently.
• Plate servings and add crumbled bacon and egg.

SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING

Steps:

• Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

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.

SPINACH SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

SPINACH SALAD WITH HONEY DRESSING

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately.

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 HONEY BACON DRESSING

Steps:

• Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
• In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
• Pour over salad.
• Serve immediately.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.