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.
SPINACH & BASIL SALAD WITH TOMATOES, CANDIED WALNUTS & WARM BACON DRESSING
Add some new flavors and textures to perk up a classic spinach salad: fresh basil adds an unexpected flavor boost, the broiled grape tomatoes add warmth, and the candied walnuts, enhanced with a pinch of cayenne, are sweet, salty, and earthy.
Provided by Elizabeth Karmel
Categories First course
Yield 4
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss the spinach and basil. Cut each slice of bacon into thirds. Cook in a medium skillet over medium to medium-high heat, stirring occasionally, until crisp; drain on paper towels. Reserve 1 Tbs. of the bacon fat. Crumble the bacon into pieces.
- In a medium metal bowl, whisk the vinegar with the mustard. Slowly whisk in 1/3 cup of the oil and then whisk in the 1 Tbs. bacon fat. Season to taste with sea salt and pepper. Set aside in a warm place.
- Position an oven rack as close as possible to the broiler element. Put a heavy-duty rimmed baking sheet on the rack and heat the broiler to high. Toss the tomatoes with the remaining 2 tsp. olive oil, the herbes de Provence, dehydrated garlic, and kosher salt. Pour the tomatoes onto the hot pan and broil, stirring occasionally, until the skins are cracked and blistered and the flesh is warmed through, 4 to 5 minutes. Turn off the broiler. Transfer the tomatoes with a slotted spoon to the bowl with the salad dressing. Stir to coat and mix the seasonings into the dressing. Put the bowl in the oven to keep warm until ready to serve.
- Just before serving, transfer the tomatoes from the dressing to another bowl with a slotted spoon. Whisk the dressing to recombine. Add half of the bacon to the greens. Drizzle the greens with 3 Tbs. of the dressing and toss lightly to coat. Add more dressing only if needed; don't overdress the salad. Mound the greens on four salad plates. Garnish with the tomatoes, the remaining bacon, and some of the candied walnuts (you'll have leftovers for snacking). Serve immediately.
Nutrition Facts : ServingSize 4, Calories 750 kcal, Fat 550 kcal, SaturatedFat 8 g, TransFat 61 g, Carbohydrate 44 g, Fiber 8 g, Protein 15 g, Cholesterol 10 mg, Sodium 1140 mg, UnsaturatedFat 51 g
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
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
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
WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS
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
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 BALSAMIC WALNUT DRESSING
Fresh spinach, mushrooms, red onion and feta cheese are tossed with a warm bacon, walnut and balsamic dressing for a delicious side-dish salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 2 cups each.
Number Of Ingredients 11
Steps:
- Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
- Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
- Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.
Nutrition Facts : Calories 310, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
WARM SPINACH AND BASIL SALAD
Make and share this Warm Spinach and Basil Salad recipe from Food.com.
Provided by skat5762
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the spinach and basil in a large salad bowl.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and pine nuts; mix well.
- Sauté until the pine nuts are brown.
- Add the prosciutto; mix well.
- Cook just until heated through, stirring constantly.
- Pour over the spinach mixture, tossing to coat.
- Season with the salt and pepper; sprinkle with the Parmesan cheese.
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