Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop Recipes

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 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.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
• Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
• Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
• Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
• Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
• Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

SPINACH SALAD WITH WARM BACON AND APPLE CIDER DRESSING

Steps:

• Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.
• Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste.
• Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
• Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g

WARM SPINACH AND MCINTOSH APPLE SALAD WITH BACON

Steps:

• In a skillet set over moderate heat cook the bacon until it is crisp. Transfer the bacon to a plate lined with paper towel and let it drain. Pour off all but 2 tablespoons fat from the skillet.
• Add the onion to the skillet and cook it, stirring occasionally, for 3 minutes, or until it is wilted. Add the vinegar, mustard, sugar and salt and pepper, to taste and bring the mixture to a boil, stirring. In a serving bowl combine the spinach and apple. Add the hot dressing and toss to combine and serve.

APPLE SPINACH SALAD

Steps:

• In a salad bowl, toss the spinach, apple, bacon, onion and nuts. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Refrigerate any remaining dressing.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING

Steps:

• In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

SPINACH SALAD WITH APPLES, AVOCADO, AND BACON

Steps:

• Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
• Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

SEARED SCALLOPS WITH BACON & SUMMER SALAD

Steps:

• Heat grill to medium heat.
• Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
• Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
• Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
• Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
• Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!

SPINACH SALAD WITH GRILLED APPLE CURED BACON WRAPPED SEA SCALLOP

Steps:

• Pour yourself a glass of your favorite cold beverage and have a sip.
• Wash and pat dry all the vegetables. A salad spinner works well for the spinach if you have one. Remove any large stems from spinach. Cut the carrots how you like them or not at all. Arrange all the vegetables nicely in a large bowl or into individual serving bowls. Cover, set aside in fridge or otherwise keep cool.
• Preheat the grill.
• Don't forget a sip of your optional ingredient before your hands get messy.
• Cut each scallop in half with the grain. Wrap each half with 1/2 slice bacon, and skewer it.
• Place the eggs in a 2 quart saucepan, fill the pan ~2/3 way with cold water. Bring the water to boil, reduce heat to low and cook eggs for 12 minutes. Remove from the heat, drain and douse with cold water to stop the cooking.
• While the eggs are cooking, grill the scallops in bacon over medium heat until the bacon gets nicely cooked. By that time the scallops should be done. Done scallops are tender but not mushy. If they feel like a pencil eraser, that's probably overdone. That said, the bacon wrap seems to keep the scallops from drying out - to a point.
• Get the salad(s) out. Add the feta and crutons so it looks pretty (if you're still feeling 'pretty' at this point).
• Take and peel the eggs, slice them and splay the warm slices over the top of the salad(s).
• Remove Scallops from skewers over to top of the salad(s).
• Top with your favorite dressing.