Baby Spinach Bacon Bistro Salad Recipes

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TURKEY BACON BISTRO SALAD



Turkey Bacon Bistro Salad image

Here's an impressive better-for-you version of a bistro salad, made with turkey bacon, mixed baby greens, cherry tomatoes and more.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Selects Uncured Turkey Bacon, cut into 1/2-inch pieces
1 pkg. (5 oz.) mixed baby greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
1/2 cup KRAFT Lite House Italian Dressing

Steps:

  • Cook bacon in nonstick skillet on medium heat 8 min. or until browned, stirring frequently.
  • Cover platter with greens; top with rows of all remaining ingredients except dressing.
  • Drizzle with dressing.

Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

BABY SPINACH & BACON BISTRO SALAD



Baby spinach & bacon bistro salad image

This simple French-style salad makes a wonderful light lunch

Provided by Barney Desmazery

Categories     Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 11

140g fine green bean
4 tbsp olive oil
6 rashers smoked streaky bacon , chopped into small pieces
2 thick slices crustless white bread , cut into cubes
200g mushroom , sliced
1 avocado , halved and sliced
250g baby spinach
1 small garlic clove , crushed
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Steps:

  • Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
  • Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

Nutrition Facts : Calories 395 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.51 milligram of sodium

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 & BACON SALAD



Spinach & Bacon Salad image

Make and share this Spinach & Bacon Salad recipe from Food.com.

Provided by CountryLady

Categories     Spinach

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon tarragon
1 clove garlic, minced
1 package spinach (or 1 lb loose baby leaves)
1 small red onion
1 cup bean sprouts
3 hard-boiled eggs, sliced
1 cup mushroom, sliced
6 slices bacon, crumbled

Steps:

  • Combine dressing ingredients in a small shaker& shake well.
  • Wash& dry spinach leaves and place in salad bowl.
  • Peel onion, cut in half, slice thinly, separate ring halves& add to salad bowl.
  • Add the rest of the ingredients to the bowl.
  • Pour dressing over all& toss.

SPINACH, BACON & MUSHROOM SALAD



Spinach, Bacon & Mushroom Salad image

The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!

Provided by Debber

Categories     Salad Dressings

Time 20m

Yield 1 huge bowl, 5-7 serving(s)

Number Of Ingredients 11

1/2 lb bacon
4 -8 cups spinach
1 small onion, chopped
4 tablespoons cider vinegar or 4 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled egg, chopped (optional)
radish, sliced (optional)
mushroom, sliced (optional)

Steps:

  • In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
  • While bacon is frying, mix greens with onion in a large serving bowl.
  • To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
  • Drizzle dressing over greens in bowl; toss gently.
  • Garnish with eggs, radishes, and mushrooms.
  • Serve immediately.

Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1

BABY SPINACH BISTRO SALAD



Baby spinach bistro salad image

This easily adaptable salad can be tweaked to suit your guests' taste

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 11

3 tbsp olive oil
1 garlic clove , peeled but left whole
8 rashers smoked back bacon , chopped into large pieces
1 small baguette loaf (about 125g), cut into bite sized pieces
4 eggs
200g pack fine French bean , trimmed
140g mild blue cheese , crumbled into chunks
200g bag baby spinach , washed if necessary
2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp extra-virgin olive oil

Steps:

  • For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
  • Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
  • While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
  • To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

Nutrition Facts : Calories 654 calories, Fat 52 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.65 milligram of sodium

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