Spinach Salad With Bacon And Croutons Recipes

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.

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.

WARM SPINACH SALAD WITH EGGS, BACON & CROUTONS

Steps:

• Put the eggs in a small saucepan of water and bring to a boil over medium-high heat. Boil for 4 minutes. Turn off the heat and let cool in the water. When the eggs are cool, crack and peel them. Chop the eggs, season to taste with salt, and reserve.
• Position a rack in the center of the oven and heat the oven to 375°F. Heat 1-1/2 Tbs. of the olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until it starts to turn gold, about 1 minute. Discard the garlic.
• Arrange the bread in a single layer on a baking sheet. Drizzle with the garlic-infused oil, sprinkle with a little salt, and toss. Bake, shaking the bread cubes once, until golden and crispy, 8 to 10 minutes. Remove from the oven and let cool.
• In a small bowl, whisk together the remaining 3 Tbs. olive oil, the sherry vinegar, and the mustard. Season with salt and pepper to taste.
• In a 10-inch skillet, cook the bacon over medium-high heat, stirring frequently, until golden brown and crisp, 3 to 5 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the shallot to the pan and cook, stirring, until softened, about 1 minute. Let the pan cool slightly and add the vinaigrette to the pan, whisking well to blend the ingredients.
• Toss the warm vinaigrette and the spinach together in a large bowl. Transfer to a platter and garnish with the chopped eggs, bacon, and croutons. 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 BACON SALAD WITH HARD COOKED EGGS

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.

EASY AND AWESOME SPINACH SALAD

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.

SPINACH SALAD WITH BACON, EGG, AND CROUTON

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 SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
• Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
• While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
• While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
• Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

SPINACH SALAD WITH BACON AND CROUTONS

Steps:

• Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
• Bake until bacon is crisp, about 10 to 12 minutes; let cool.
• In a serving bowl, toss spinach, cucumber, bacon and croutons.
• Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
• Drizzle salad with 6 tablespoons of dressing and toss well.

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.

SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top., In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender., Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

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.