Warm Spinach Salad With Bacon And Pine Nuts Recipes

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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.

WARM SPINACH SALAD WITH BACON AND PINE NUTS



Warm Spinach salad with bacon and pine nuts image

this is such an easy low carb recipe. It comes from the 'Dr Atkins quick and easy new diet cookbook'. theres 18g per serving, but these come from the nuts, so exclude them if you're in the first few weeks.

Provided by Belle Vix

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 slices streaky bacon, cut into 1 cm pieces
2 tablespoons pine nuts
2 cloves garlic, finely chopped
1 lb spinach leaves, trimmed,washed and spun dry
1 tablespoon balsamic vinegar
1 tablespoon grated parmesan cheese

Steps:

  • Heat 1 tbsp of oil in heavy frying pan over medium- high heat until hot, but not smoking.
  • Add the bacon and saute, stirring occasionally for 4 mins or until browned.
  • Reduce heat to a minimum, add pine nuts and cook for 1 min, stirring occasionally Add the garlic and cook, stirring for 30 seconds.
  • Add the spinach, vinegar and remaining tbsp of oil and cook, tossing gently for 15 seconds, or until the spinach is warm and a bit wilted.
  • Transfer to serving plates, sprinkle with parmesan and serve immediately.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM SPINACH SALAD WITH PARMESAN TOASTS



Warm Spinach Salad with Parmesan Toasts image

Categories     Salad     Leafy Green     Vegetarian     Parmesan     Pine Nut     Spinach     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 6-ounce packages fresh baby spinach
1 small head radicchio, thinly sliced
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 shallot, minced
1/2 cup pine nuts, toasted
Parmesan Toasts

Steps:

  • Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.

WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS



Warm Spinach Salad with Bacon, Tomatoes, and Pecans image

The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 8

1/2 cup pecan halves
6 slices bacon, cut into 1-inch pieces
1 red onion, halved and thinly sliced
1 pint (2 cups) grape tomatoes
1/3 cup white-wine vinegar
1 tablespoon sugar
2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
  • Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
  • Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
  • Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.

Nutrition Facts : Calories 230 g, Fat 15 g, Fiber 6 g, Protein 11 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

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.

WARM BACON SPINACH SALAD



Warm Bacon Spinach Salad image

This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served. -Patty Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
3 cups fresh baby spinach
1/2 cup seasoned croutons

Steps:

  • In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth. , In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly. , Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm. , Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through.

Nutrition Facts : Calories 321 calories, Fat 24g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

  • Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
  • Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
  • Toss salad ingredients with the vinegar.
  • Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
  • Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

RED CABBAGE AND WARM SPINACH SALAD



Red Cabbage and Warm Spinach Salad image

Categories     Salad     Leafy Green     Side     Sauté     Quick & Easy     High Fiber     Bacon     Pine Nut     Spinach     Winter     Cabbage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 2 (first course) or 4 (side dish)

Number Of Ingredients 12

For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb red cabbage, cut into 1/4-inch-thick slices
1 (5-oz) bag baby spinach, any tough stems discarded

Steps:

  • Make vinaigrette:
  • Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
  • Make salad:
  • Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
  • Serve immediately.

WARM SPINACH AND PINE NUT SALAD RECIPE



Warm Spinach and Pine Nut Salad Recipe image

Provided by pattynorman1947

Number Of Ingredients 7

6 cups fresh spinach leaves
2 ups fresh basil leaves
1/2 cup olive oil
3 cloves of garlic, minced
1/2 cup pine nuts
4 oz. prosciutto, dices
3/4 cup freshly grated Parmesan Cheese

Steps:

  • Toss the spinach and basil in a large salad bowl. Heat the olive oil in a small skillet over med. heat. Add the garlic and pine nuts. Saute' until the pine nuts are slighly brown. Stir in the prosciutto. Cook for 1 minute. Toss the spinach and basil with the warm dressing. Sprinkle with the cheese. Serve immediately. May sprinkle with freshly ground pepper.

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