Spinach Bacon Pear Salad Recipes

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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.

STRAWBERRY, SPINACH, AND PEAR SALAD



Strawberry, Spinach, and Pear Salad image

Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.

Provided by Allie

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ cup black walnuts
1 (10 ounce) bag spinach leaves
1 (10 ounce) bag romaine lettuce, torn
½ cup balsamic vinaigrette
8 large strawberries, sliced
2 pears - peeled, cored and sliced
1 (6 ounce) container crumbled feta
3 tablespoons balsamic vinaigrette

Steps:

  • Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
  • Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 27.9 g, Cholesterol 37.8 mg, Fat 31.3 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 8.3 g, Sodium 1019 mg, Sugar 14.3 g

BACON PEAR SALAD WITH PARMESAN DRESSING



Bacon Pear Salad with Parmesan Dressing image

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 12

2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack cheese
4 bacon strips, cooked and crumbled
PARMESAN GARLIC DRESSING:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

WARM SPINACH AND PEAR SALAD WITH BACON DRESSING



Warm Spinach and Pear Salad With Bacon Dressing image

Serve as a firt course, or a light luncheon dish with whole grain bread. You can vary the flavor and texture by substituting apples, peaches, papayas or melon for the pear. Taken from the Family Circle Cookbook.

Provided by jonesies

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag spinach, rinsed dried and torn into bite-size pieces
4 slices bacon
1 tablespoon vegetable oil
1 small onion, diced
2 tablespoons cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pear, cored and thinly sliced

Steps:

  • Place spinach in large bowl.
  • Cook bacon in large skillet over medium-high heat until crisp.
  • Remove to paper towel to drain.
  • Discard all but 3 tablespoons of bacon drippings from skillet.
  • Add oil to drippings in skillet and heat.
  • Add onion; cook until tender, about 3 minutes.
  • Stir in vinegar, mustard, sugar, salt and pepper.
  • Bring to boiling.
  • Remove from heat.
  • Add pear to spinach.
  • Pour hot dressing over spinach and pear; toss well to coat.
  • Crumble bacon and sprinkle over salad.
  • Serve immediately.

SPINACH, BACON & PEAR SALAD



Spinach, Bacon & Pear Salad image

Spinach leaves get tossed with a sweet and savory combination of bacon and thinly sliced pears in this awesome salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

1 pkg. (6 oz. ) fresh spinach leaves
2 pears, thinly sliced
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup walnut halves
1/4 cup KRAFT Sweet Balsamic Vinaigrette Dressing

Steps:

  • Toss spinach with pears, cheese and bacon in large bowl.
  • Sprinkle with nuts.
  • Drizzle with dressing.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

SPINACH PEAR SALAD



Spinach Pear Salad image

This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 20

1/2 pound smokey slab bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grapes
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Coarse salt and freshly ground pepper
1/2 cup vegetable oil or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne

Steps:

  • To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
  • To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
  • Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
  • In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.

BACON, SPINACH AND PEAR SALAD



Bacon, Spinach and Pear Salad image

Perfect the meal when you incorporate this delicious Bacon, Spinach and Pear Salad into the menu. A chopped ripe pear and crispy crumbles of cooked bacon add sweet and smoky appeal to this Bacon, Spinach and Pear Salad.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings, 1-1/2 cups each.

Number Of Ingredients 5

5 cups baby or torn spinach leaves
4 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
1 ripe pear, cut into chunks
1/2 cup thinly sliced red onions
1/4 cup KRAFT Lite Ranch Dressing

Steps:

  • Toss all ingredients except dressing in large bowl.
  • Add dressing mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING



Spinach Pear Salad W/Bacon and Honey Dijon Dressing image

A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!

Provided by Jan Waters

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

8 pieces smoked bacon, reserve grease (fried crispy)
4 ounces spinach, Fresh Baby Spinach (stems removed)
2 fresh pears, sliced, or bite-size pieces
1/2 cup fresh blueberries (optional)
1/4 bunch fresh mint leaves, torn
2 ounces goat cheese, soft, crumbled
1/4 cup apple cider vinegar
8 tablespoons Dijon mustard
1/4 cup honey
4 tablespoons bacon grease, reserved
1/4 cup extra virgin olive oil
sea salt
fresh ground pepper

Steps:

  • Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Nutrition Facts : Calories 238.2, Fat 17.1, SaturatedFat 5.3, Cholesterol 14.7, Sodium 290.8, Carbohydrate 19.2, Fiber 2.6, Sugar 14.7, Protein 3.8

SPINACH, PEAR AND PANCETTA SALAD



Spinach, Pear and Pancetta Salad image

Categories     Salad     Pear     Bacon     Spinach     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 cup diced pancetta or bacon (about 5 ounces)
1/4 cup minced shallots
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh thyme or 1 teaspoon dried
1/2 cup extra-virgin olive oil
1 1/2 10-ounce packages ready-to-use spinach leaves
2 Asian pears or Bosc pears, halved, cored, thinly sliced
1 medium-size red onion, thinly sliced
1 head radicchio, separated into leaves

Steps:

  • Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.

SPINACH & BACON SALAD WITH PEACHES



Spinach & Bacon Salad with Peaches image

Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. -Megan Riofski, Frankfort, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (1-1/2 cups dressing).

Number Of Ingredients 15

1 cup olive oil
1/3 cup cider vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon salt
SALAD:
6 cups fresh baby spinach (about 6 ounces)
2 medium peaches, sliced
1-3/4 cups sliced fresh mushrooms
3 large hard-boiled large eggs, halved and sliced
1/2 pound bacon strips, cooked and crumbled
1 small red onion, halved and thinly sliced
1/4 cup sliced almonds, toasted
Grated Parmesan cheese

Steps:

  • Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

Nutrition Facts : Calories 391 calories, Fat 35g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

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