Spinach Salad W Roasted Garlic And Bacon Dressing Recipes

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING

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, AND MUSHROOM SALAD

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.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

WILTED SPINACH WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
• Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

SPINACH SALAD WITH CREAMY DRESSING

Steps:

• Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
• In a blender, combine the dressing ingredients.
• Toss salad with the dressing and serve.

SPINACH SALAD WITH ROASTED GARLIC AND BACON DRESSING

Steps:

• Preheat oven to 375.
• Combine 1/4 cup oil and garlic in small baking dish.
• Cover with foil; bake until garlic is very tender, about 35 minutes.
• Using slotted spoon, transfer garlic to work surface and finely chop.
• Transfer garlic to medium bowl. Reserve roasted garlic oil.
• Cook bacon in large skillet over medium heat until crisp, about 4 minutes.
• Using slotted spoon, transfer bacon to paper towels.
• Pour drippings into medium bowl.
• Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend.
• Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well.
• Season dressing to taste with salt and pepper.
• Place spinach, sliced onion and blue cheese in large bowl.
• Toss with enough dressing to coat.
• Serve.

BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

SPINACH SALAD W/ ROASTED GARLIC AND BACON DRESSING

Steps:

• 1. Preheat oven to 375.
• 2. Combine 1/4 cup oil and garlic in small baking dish.
• 3. Cover with foil; bake until garlic is very tender, about 35 minutes.
• 4. Using slotted spoon, transfer garlic to work surface and finely chop.
• 5. Transfer garlic to medium bowl. Reserve roasted garlic oil.
• 6. Cook bacon in large skillet over medium heat until crisp, about 4 minutes.
• 7. Using slotted spoon, transfer bacon to paper towels.
• 8. Pour drippings into medium bowl.
• 9. Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend.
• 10. Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well.
• 11. Season dressing to taste with salt and pepper.
• 12. Place spinach, sliced onion and blue cheese in large bowl.
• 13. Toss with enough dressing to coat.
• 14. Serve.