Warm Spinach Beet Salad With Bacon Vinaigrette Recipes

WARM SPINACH & BEET SALAD WITH BACON VINAIGRETTE

Steps:

• Place your whole beets in a pot with water and cover. Add salt to the water, and cook the beets for about 40 minutes, or until they are tender. You can add water to the pot while cooking if necessary.
• Rinse your cooked beets under cold water.
• Peel, then cut in half. Slice the halves about 1/3-inch thick, so that they are shaped like half-moons.
• Cut your bacon slices into 1-inch pieces. In a sautée pan on medium heat, cook bacon until crisp.
• Remove the bacon from the pan and place on a plate lined with paper towels to absorb the grease. Pour off half of the fat from the pan and return it to the stove.
• Add the onions to your sautée pan, and cook until they begin to become translucent (about 1 minute). Be sure not to over cook!
• Next, add the oil and vinegar, along with the beets. Cook gently until the beets are very warm. Season with salt and pepper.
• Remove the onions and beets with a slotted spoon, leaving the dressing in the pan.
• Add the spinach and toss continuously using the tongs.
• When the spinach is slightly wilted, divide it on plates and put the warm onions and beets on top of the spinach.
• Sprinkle each plate with the crisp bacon and serve - ENJOY.

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.

SPINACH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• 1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and place in oven. Bake for 7-8 minutes and flip. Bake for 5-6 additional minutes or until golden brown. Move bacon to paper towels. Pour 1-1 1/2 tablespoons of bacon grease into small saucepan over low heat. Add garlic and cook for 60 seconds. Whisk in cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in olive oil. Cover and turn off heat.
• 2. Coarsely chop bacon. In large bowl add baby spinach, eggs, red onions, tomatoes mushrooms, croutons and chopped bacon. Drizzle salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.