STRAWBERRY-BACON SPINACH SALAD
Ruth Haywood's colorful Strawberry-Bacon Spinach Salad is sweet and crunchy with a tangy dressing. "I made this recipe for our prayer group, and everyone enjoyed it," Ruth writes from Lake Charles, Louisiana.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl, combine the mayonnaise, sugar and vinegar. Serve with salad.
Nutrition Facts : Calories 328 calories, Fat 28g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 269mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SPINACH SALAD WITH FETA AND BACON
Strawberry spinach salad has feta cheese, sweet onion, and crumbled bacon all tossed with a raspberry vinaigrette dressing.
Provided by MALLOYLK
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place spinach into a large salad bowl and slice strawberries over spinach; sprinkle with feta cheese, onion, and bacon bits. Pour raspberry dressing over salad and toss to coat.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 17.7 g, Cholesterol 23.6 mg, Fat 7.8 g, Fiber 3.3 g, Protein 8.9 g, SaturatedFat 3.5 g, Sodium 846.7 mg, Sugar 12.7 g
SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Put the spinach, strawberries and shallots in a large bowl.
- Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
- Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
- Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
- Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.
SPINACH SALAD WITH WARM BACON DRESSING
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
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.
BACON SPINACH SALAD
Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WILTED SPINACH AND MUSHROOM SALAD WITH BACON AND STRAWBERRIES
An elegant and wonderfully flavored main dish salad. It's light (perfect for when you just happen to have a lavishly rich dessert lying around!) and easy--it takes about 25 minutes from start to finish.
Provided by JamesDeansGirl
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the spinach, mushrooms, and scallions; sprinkle with pepper and set aside.
- For the dressing, cook the bacon in a 12" skillet until crisp.
- Remove the bacon; reserve 2 Tbsp.
- of the drippings.
- Crumble the bacon; set aside.
- Stir the vinegar, sugar, and dry mustard into the reserved bacon drippings; bring to a boil, then remove from heat.
- Add the spinach mixture; toss the mixture in the skillet for 30-60 seconds, or just until the spinach is wilted.
- Transer the salad to a serving dish or large bowl; add the strawberries or orange segments.
- Top with the crumbled bacon and serve immediately.
Nutrition Facts : Calories 113.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 11.6, Sodium 179.8, Carbohydrate 6.8, Fiber 2.1, Sugar 3.4, Protein 4.2
SPINACH AND STRAWBERRY SALAD
My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
Provided by JerJer
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g
BACON-SPINACH SALAD
Dinner ready in 15 minutes! Enjoy this wonderful salad made with bacon and spinach - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
TANGY SPINACH SALAD & BACON DRESSING
Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.
Provided by Tona C.
Categories Salad Dressings
Time 50m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
- Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
- Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4
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- Set a medium-sized skillet over medium heat. Cook the bacon until crisp. Set on a paper towel-lined plate to cool. Reserve 2 tablespoons bacon grease.
- Pour 2 tablespoons warm bacon grease into a small bowl with minced shallot. Use a fork to whisk in the balsamic, Dijon, honey and a pinch of sea salt. Gradually whisk in olive oil. It’s just fine if dressing doesn’t emulsify completely.
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- Add bacon to a large skillet set over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer cooked bacon with a slotted spatula to a plate lined with paper towels. Blot excess grease from bacon with a paper towel and set aside.
- Carefully drain and discard all but one tablespoon bacon grease from the skillet and return to heat. (Wipe any drips with a thick, damp cloth to prevent a flare up if cooking over flame). Add the red onion and cook, stirring occasionally, until soft, approximately 4-5 minutes.
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