Spinach Salad With Bacon And Brown Sugar Walnuts Recipes

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 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 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.

BACON SPINACH SALAD

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.

THE BEST SPINACH SALAD

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. 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. For a creamy dressing, remove the cooked yolks from the eggs and put them in a large mixing bowl. Mash with a fork. Whisking continuously, add the vinegar, sugar, mustard, and melted bacon fat until an emulsion is formed. Season with a pinch each of salt and 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, APPLE AND BACON SALAD WITH SUGAR-GLAZED WALNUTS

Steps:

• Layer spinach, red onion and craisins in a large salad bowl.
• Sprinkle with Feta cheese and bacon pieces.
• Soak apple slices in lemon juice and toss on top of salad.
• Add cooled, sugar-glazed walnuts.
• Refrigerate until ready to serve.
• Toss salad.
• Fill individual salad bowls with salad and drizzle vinaigrette over top.
• Place sugar, cayenne pepper and salt in a small saucepan over low to medium heat.
• Dissolve sugar completely.
• Be careful not to heat at too high of a temperature of mixture will scorch.
• Remove from heat.
• Add walnuts and stir quickly to cover them with the glaze.
• Place a large sheet of waxed paper on your counter.
• Spoon nut mixture out onto waxed paper.
• Break into pieces as soon as possible and allow to cool completely.
• Toss walnuts on top of salad.
• Refrigerate until ready to serve.
• Mix ingredients in a blender or food processor until well immersed - about 10-15 seconds.
• Refrigerate dressing until ready to serve salad.
• Pour dressing over individual salads when ready to 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.

SPINACH SALAD WITH BACON

Steps:

• If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
• Coarsely chop the eggs and add them to the spinach.
• Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
• Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.

FRESH SPINACH SALAD WITH BROWN SUGAR VINAIGRETTE

Steps:

• Combine salad ingredients in a large bowl.
• Combine vinaigrette ingredients in a small bowl and mix well. Toss together just before serving.

SPINACH SALAD WITH WALNUTS

Steps:

• In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
• Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.

WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
• Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.

SPINACH SALAD WITH WARM BALSAMIC WALNUT DRESSING

Steps:

• Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
• Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
• Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.

BACON-SPINACH SALAD

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.
• Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.