PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
- Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
- Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing:
- Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
- Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
SPINACH, BACON, AND MUSHROOM SALAD
Simple and delicious!
Provided by Dana
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 6.3 g, Cholesterol 156.1 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 553 mg, Sugar 2.1 g
SPINACH BACON SALAD WITH HARD COOKED EGGS
A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
SPINACH, EGG, AND BACON SALAD
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest.
- Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper.
- In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately.
SPINACH SALAD WITH BACON, EGG, AND CROUTON
Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.
Provided by Waylando
Categories Lunch/Snacks
Time 26m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
- In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
- Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
- Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.
SPINACH SALAD WITH BACON AND HARD-BOILED EGGS
This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 136 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
SPINACH, BACON & MUSHROOM SALAD
The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!
Provided by Debber
Categories Salad Dressings
Time 20m
Yield 1 huge bowl, 5-7 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
- While bacon is frying, mix greens with onion in a large serving bowl.
- To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
- Drizzle dressing over greens in bowl; toss gently.
- Garnish with eggs, radishes, and mushrooms.
- Serve immediately.
Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1
BERMUDA SPINACH SALAD
Every time I serve this I am asked for the recipe. It is sooo.. good!
Provided by Dee
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
- In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 27 g, Cholesterol 149.7 mg, Fat 37.3 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 774.1 mg, Sugar 18.4 g
SPINACH SALAD
An easy and delicious Spinach Salad recipe with spinach, bacon, tomatoes, avocados, mushrooms, and hard boiled eggs tossed in a honey black pepper dressing.
Provided by Marissa Stevens
Categories Main Course Salad
Time 20m
Number Of Ingredients 13
Steps:
- To make the salad dressing, add garlic, honey, vinegar, pepper, and salt to a blender pitcher; blend until smooth. With blender running, slowly drizzle in olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
- Add spinach to a large bowl (large enough to toss salad with dressing. Drizzle dressing over spinach and toss to coat. Add remaining ingredients (tomatoes through hard boiled eggs) and gently toss to coat. Serve immediately.
Nutrition Facts : Calories 364 kcal, Carbohydrate 17 g, Protein 9 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 102 mg, Sodium 279 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
SPINACH SALAD
Categories Egg Leafy Green Appetizer Side Quick & Easy Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
- Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.
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.
More about "spinach bacon egg salad recipes"
SPINACH SALAD WITH BACON AND EGGS - NOURISH AND FETE
From nourish-and-fete.com
5/5 (1)Total Time 5 minsCategory SaladCalories 265 per serving
- Combine all dressing ingredients in a small jar or liquid measuring cup; shake or whisk vigorously to combine, and set aside.
- Combine spinach and tomatoes in a large bowl, drizzle with a portion of the dressing, and toss to combine. Transfer to plates or bowls to serve, and top with the bacon, eggs, avocado, and a sprinkling of almonds. Add additional dressing as desired, and enjoy right away.
SPINACH, BACON, AND FRIED EGG SALAD RECIPE | REAL SIMPLE
From realsimple.com
4/5 (39)Total Time 20 minsServings 4Calories 401 per serving
- Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet.
- Add baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl.
- Add 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate.
- Combine buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.
SPINACH, BACON & EGG SALAD WITH CREAMY HONEY MUSTARD ...
From houseofnasheats.com
5/5 (10)Total Time 15 minsCategory SaladCalories 392 per serving
- In a medium bowl, combine all of the dressing ingredients. Whisk thoroughly to incorporate until smooth and creamy. Taste and adjust salt and pepper as needed. Pour into a serving jar to serve alongside the salad and store any leftovers in a sealed container in the refrigerator for 1 week.
BEST SPINACH SALAD RECIPE W/ BACON AND EGGS
From icantbelieveitslowcarb.com
Servings 4Total Time 30 minsCategory SaladsCalories 340 per serving
- The first step is hard boiling the eggs. Boil the water and then place the eggs in the water. Boil for 10 minutes, remove and peel off the shells. Then cool and slice.
- Bake the bacon in the oven on a cookie sheet on top of parchment paper, then drain off the grease and break it into pieces.
SPINACH SALAD WITH BACON AND EGGS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (3)Total Time 10 minsCategory SaladCalories 241 per serving
- Place spinach, cucumber and mushrooms in a large bowl. Toss with the dressing. Add the cooked, crumbled bacon and hard boiled eggs to the salad. Serve immediately.
SPINACH SALAD WITH BACON AND EGGS - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
Reviews 17Calories 248 per servingCategory Salad
- Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil for 10 minutes. Then remove from the heat, drain and then run cool running water over the eggs for several minutes until cool enough to handle. Peel and chop.
- Place strips of bacon in cool large skillet. Heat over medium-high heat. Allow the fat to render out and the bacon to crisp. As the bacon cooks, reduce heat to prevent the skillet from smoking.. Turn the slices regularly so they brown evenly. Cook until the bacon is browned evenly. (Alternatively cook in the microwave, see notes below.) Transfer the crispy browned bacon to a paper towel lined plate. Cool and crumble.
- Smash and peel garlic clove. Mince and mash with the side of a chef’s knife with the salt to form a paste. Scrape into a medium bowl.
CLASSIC SPINACH SALAD RECIPE WITH BACON, EGGS - THESE OLD ...
From theseoldcookbooks.com
Servings 4Total Time 25 minsCategory SaladCalories 608 per serving
- In a small mason jar, add red wine vinegar, Dijon mustard, salt, pepper and olive oil. Shake well until completely mixed together and smooth.
- Just before serving, drizzle desired amount of dressing lightly over salad. Serve remaining dressing on the side.
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Reviews 2Estimated Reading Time 3 mins
SPINACH BACON & EGG SALAD WITH RED WINE VINAIGRETTE ...
From kaleforniakravings.com
Cuisine American, Dairy Free, Gluten FreeCategory Salad, Side DishServings 4Total Time 20 mins
- Add all of your ingredients to a jar or salad dressing shaker and shake until fully combined. (You can also whisk these ingredients in a small bowl too!) Store your dressing in the fridge while you prepare the rest of your salad.
- Place your spinach, cumbled bacon, tomatoes and onion together in a bowl and toss it with your desired amount of dressing. Top the salad with some sliced eggs right before serving.
CLASSIC EGG SALAD WITH SPINACH - COOKING FOR MY SOUL
From cookingformysoul.com
Cuisine AmericanCategory Salad, Side DishServings 4Total Time 20 mins
- Hard-boil the eggs: In a saucepan with a lid, bring water to a boil (enough to cover the eggs). Carefully add the eggs with a spoon. Lower heat and simmer for 2 minutes, covered. Then turn off heat and let the eggs sit in the hot water for 12 minutes, covered. Once ready, run them under cold water, peel, and chop them.
- Assemble: Mix the prepared eggs with the rest of the ingredients until evenly combined. Adjust seasoning if needed. Serve and enjoy!
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5/5 (2)Category Main CourseServings 4Calories 410 per serving
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