Spinach Salad With Warm Bacon Mustard Dressing Recipes

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

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.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

BEST BACONLESS SPINACH SALAD DRESSING



Best Baconless Spinach Salad Dressing image

My daughter is vegetarian so I came up with this alternative to hot bacon dressing for spinach salad. This is great if there are vegetarians at your table. I serve crumbled bacon on the side so we still get the delicious flavor of hot bacon dressing! You can substitute Dijon mustard for the honey Dijon mustard, if desired.

Provided by Applekrisp

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 8

½ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey Dijon mustard
2 teaspoons grated red onion
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon lemon juice
⅓ cup white sugar, or more to taste

Steps:

  • Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.
  • Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 6.2 g, Fat 9 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 182.5 mg, Sugar 5.6 g

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

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.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

SPINACH SALAD WITH WARM BACON AND APPLE CIDER DRESSING



Spinach Salad with Warm Bacon and Apple Cider Dressing image

You wouldn't normally think of a salad as being comfort food, but this is a salad you can really cozy up to thanks to the warm bacon and cider dressing. The warm dressing wilts the spinach so it is softened but retains its shape and toothsomeness. I am also comforted by this salad because even though it is decadent- with bacon- I can relax knowing I don't have to feel the least bit guilty about eating it.

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 2 servings as a main course, 4 servings as an appetizer

Number Of Ingredients 10

10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped
2 teaspoons olive oil
1/2 red onion, sliced (about 1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper

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

Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 5 grams, Sodium 1070 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 19 grams

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

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

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

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 WARM DRESSING



Spinach Bacon Salad with Warm Dressing image

This is a classic dish and a terrific recipe. If you haven't tried it yet, I highly recommend serving it with your next meal!

Provided by Pauline Greenwood

Categories     Lettuce Salads

Number Of Ingredients 9

1 pkg spinach, 10 ounces
1/4 lb mushrooms, thinly sliced
1 small red onion
8 slice bacon, cut into 1 inch pieces
2 Tbsp dijon mustard
2 tsp sugar
2 tsp red wine vinegar
1 tsp worcestershire sauce
3 Tbsp lemon juice

Steps:

  • 1. Trim the spinach of coarse stems and blemished leaves, and wash.
  • 2. Pat the spinach dry with paper toweling, tear into bite-size pieces, and put into a large serving bowl along with the mushrooms and onion.
  • 3. Set aside.
  • 4. Meanwhile, cook the bacon in a 12 inch skillet over moderately high heat until crisp -- about 5 minutes.
  • 5. Drain on paper toweling and reserve.
  • 6. Pour off all but 5 tablespoons of the drippings.
  • 7. Reduce the heat to low.
  • 8. Add the mustard, sugar, vinegar, worcestershire sauce and lemon juice to the drippings.
  • 9. Stir to mix well.
  • 10. Pour the dressing over the salad, crumble the bacon over it, and toss thoroughly.
  • 11. Serve immediately.
  • 12. Note: To make ahead, prepare the salad and dressing, but do not combine. Cover the salad with plastic food wrap and refrigerate. Before serving, heat dressing and toss with the salad.

SPINACH SALAD WITH HONEY BACON DRESSING



Spinach Salad with Honey Bacon Dressing image

The best spinach salad I've ever had. Every time I serve this to guests, I get requests for the recipe. I found this in Taste of Home Soups, Salads and Sandwiches.

Provided by Hey Jude

Categories     Spinach

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
1 medium tomatoes, seeded and chopped
1 hard-boiled egg, chopped
1/2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
1 teaspoon lemon juice

Steps:

  • Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
  • In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
  • Pour over salad.
  • Serve immediately.

SPINACH SALAD WITH MUSTARD-BACON DRESSING



Spinach Salad with Mustard-Bacon Dressing image

Make and share this Spinach Salad with Mustard-Bacon Dressing recipe from Food.com.

Provided by evelynathens

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/2 cup mayonnaise
1/2 small onion, finely grated
1 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons Dijon mustard
1 lb spinach, stemmed and torn into bite-size pieces,rinsed and spun dry
12 ounces mushrooms, sliced
3 hard-boiled eggs, chilled and sliced
1/4 cup parmesan cheese, grated

Steps:

  • Cook bacon until crisp.
  • Drain on paper towels; reserve 3 tblsps drippings for dressing.
  • Crumble bacon.
  • Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
  • (can be prepared 2 days ahead. Bring to room temperature before continuing.) Combine spinach, mushrooms and eggs in large bowl.
  • Toss with dressing.
  • Sprinkle with bacon and Parmesan.

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