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.
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
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
EASY AND AWESOME SPINACH SALAD
This is a very easy spinach salad to make. The dressing has some unusual ingredients but is very delicious. I never have leftovers at potlucks when I take this salad.
Provided by Lady Scrapalot
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
- Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
- In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 18.4 g, Cholesterol 57.9 mg, Fat 10.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 290 mg, Sugar 15.7 g
BACON SPINACH SALAD
Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.
Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH BACON EGG CASSEROLE
This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!
Provided by Renae
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
- Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
- Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g
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, 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 AND EGG SALAD
Provided by Pierre Franey
Categories easy, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
- Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
- Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
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