Spinach And Strawberry Salad With Warm Bacon Vinaigrette Recipes

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

Ingredients

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.

WILTED SPINACH SALAD AND BACON VINAIGRETTE

Wilted Spinach Salad and Bacon Vinaigrette image

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Provided by savvyminx

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g

SPINACH SALAD WITH STRAWBERRY VINAIGRETTE

Spinach Salad with Strawberry Vinaigrette image

Categories Salad Side No-Cook Vegetarian Strawberry Pecan Spinach Summer Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 1/2 tablespoons strawberry vinegar
3 tablespoons olive oil
5 ounces baby spinach (8 cups)
1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Steps:

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

STRAWBERRY-BACON SPINACH SALAD

Strawberry-Bacon Spinach Salad image

Ruth Haywood's colorful Strawberry-Bacon Spinach Salad is sweet and crunchy with a tangy dressing. "I made this recipe for our prayer group, and everyone enjoyed it," Ruth writes from Lake Charles, Louisiana.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 package (6 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
8 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/4 cup chopped walnuts
1 cup mayonnaise
1/2 cup sugar
1/4 cup raspberry vinegar

Steps:

In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl, combine the mayonnaise, sugar and vinegar. Serve with salad.

Nutrition Facts : Calories 328 calories, Fat 28g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 269mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH SALAD WITH STRAWBERRY VINAIGRETTE

Spinach Salad with Strawberry Vinaigrette image

Here's a fruity spinach salad that even the kids will devour. The pretty strawberry drizzle peps up the greens nicely. -Carrie Sherrill, Forestville, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon pepper
1/4 teaspoon salt
3 cups sliced fresh strawberries, divided
3/4 cup pecan halves, divided
12 cups torn mixed salad greens or chopped fresh spinach
1 can (11 ounces) mandarin oranges, drained
3 green onions, sliced

Steps:

In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped. , In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 472 calories, Fat 37g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 6g fiber), Protein 4g protein.

STRAWBERRY SPINACH SALAD WITH FETA AND BACON

Strawberry Spinach Salad With Feta and Bacon image

Strawberry spinach salad has feta cheese, sweet onion, and crumbled bacon all tossed with a raspberry vinaigrette dressing.

Provided by MALLOYLK

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 (10 ounce) bag baby spinach leaves
1 quart fresh strawberries
4 ounces crumbled feta cheese
1 small sweet onion (such as Vidalia®), sliced
1 (2 ounce) package bacon bits
½ (16 ounce) bottle reduced-fat raspberry vinaigrette salad dressing (such as Kraft® Raspberry Vinaigrette Lite)

Steps:

Place spinach into a large salad bowl and slice strawberries over spinach; sprinkle with feta cheese, onion, and bacon bits. Pour raspberry dressing over salad and toss to coat.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 17.7 g, Cholesterol 23.6 mg, Fat 7.8 g, Fiber 3.3 g, Protein 8.9 g, SaturatedFat 3.5 g, Sodium 846.7 mg, Sugar 12.7 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

Ingredients

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

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Strawberry Spinach Salad with Balsamic Vinaigrette image

I found the original recipe on Allrecipes.com, although I tweeked it a bit. The balsamic really adds alot of flavor to this salad and the almonds give it a nice crunch. You could toss in some cooked chicken and call it dinner real easy.

Provided by Normaone

Categories Strawberry

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup white sugar (I used Splenda)
2 tablespoons sesame seeds
1 tablespoon poppy seed
1/2 teaspoon sesame oil
1 1/2 teaspoons dried onion flakes
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
4 cups cleaned dry Baby Spinach
1 cup strawberry, halved or quartered
1/4 cup packaged sliced honey almonds (optional)

Steps:

Whisk together the sugar, sesame seeds, poppy seeds, sesame oil, dried onion, paprika, oil and vinegar.
Refrigerate until chilled.
In a salad bowl, toss spinach and strawberries with some of the dressing.
You will have more dressing than you will need.
Sprinkle with sliced almonds if desired.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE

Spinach Salad with Cranberry Vinaigrette image

Delicious side dish ready in 25 minutes! Enjoy this spinach salad drizzled with cranberry vinaigrette and sprinkled with pomegranate seeds.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 cup whole berry cranberry sauce
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 bag (10 oz) fresh baby spinach leaves
2 avocados, peeled, pitted and sliced
1 tablespoon orange juice
1/2 cup pomegranate seeds

Steps:

In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

Nutrition Facts : Calories 220, Carbohydrate 18 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g

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