Spinach Bacon Egg Salad Recipes

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PERFECT SPINACH SALAD



Perfect Spinach Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 whole eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed

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



Spinach, Bacon, and Mushroom Salad image

Simple and delicious!

Provided by Dana

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 7

4 slices bacon
12 ounces fresh spinach leaves, torn
¾ cup sliced fresh mushrooms
¾ cup croutons
4 hard-cooked eggs, chopped
1 pinch ground black pepper, to taste
¾ cup ranch salad dressing (such as Hidden Valley® Original Ranch®)

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



Spinach Bacon Salad with Hard Cooked Eggs image

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

4 slices bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
5 medium green onions, chopped (1/3 cup)
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white or cider vinegar
8 oz fresh spinach leaves (9 cups)
2 hard-cooked eggs, sliced

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



Spinach, Egg, and Bacon Salad image

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

4 large eggs, hard-boiled
3/4 pound slab bacon, cut into 1/4-inch cubes
1 clove garlic, peeled and minced
1 small shallot, finely chopped
Juice of 1/2 lemon
1 1/2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds baby or flat-leaf spinach, washed

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



Spinach Salad With Bacon, Egg, and Crouton image

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

1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon honey
3 -4 tablespoons olive oil
1 cup fresh Baby Spinach
1/4 cup crouton
1 hard-boiled egg, peeled, halved, and chopped
2 slices bacon, cut into 1/2 inch strips
1 tablespoon butter
salt and pepper

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



Spinach Salad with Bacon and Hard-Boiled Eggs image

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

1/3 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1/3 cup canola oil
1 tablespoon Worcestershire sauce
SALAD:
1 pound fresh baby spinach
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
2 medium onions, sliced
2 hard-boiled large eggs, sliced
1/4 cup real bacon bits

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



Spinach, Bacon & Mushroom Salad image

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

1/2 lb bacon
4 -8 cups spinach
1 small onion, chopped
4 tablespoons cider vinegar or 4 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled egg, chopped (optional)
radish, sliced (optional)
mushroom, sliced (optional)

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



Bermuda Spinach Salad image

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

6 eggs
½ pound bacon
2 pounds spinach, rinsed and chopped
2 ¾ ounces croutons
¼ cup sliced fresh mushrooms
1 onion, chopped
⅔ cup white sugar
1 teaspoon salt
1 cup vegetable oil
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

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



Spinach Salad image

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

1 clove garlic (minced)
2 tablespoons honey
1 tablespoon unseasoned rice vinegar (or apple cider vinegar)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
1/3 cup extra virgin olive oil
12 ounces baby spinach
2 tomatoes (cut into wedges)
2 avocados (cubed)
8 ounces mushrooms (thinly sliced)
1 medium shallot (or 1/2 small red onion, thinly sliced)
4 strips bacon (cooked until crisp and coarsely chopped)
3 hard boiled eggs (cut into wedges)

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



Spinach Salad image

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

6 slices bacon, cut into 1-inch pieces
2 medium shallots, halved and thinly sliced lengthwise (3/4 cup)
1/4 cup olive oil
6 tablespoons red-wine vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb curly spinach (about 20 cups), coarse stems discarded
4 hard-boiled large eggs, chopped

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



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.

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