Strawberry Bacon Spinach Salad Recipes

STRAWBERRY-BACON SPINACH SALAD

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.

STRAWBERRY SPINACH SALAD WITH FETA AND BACON

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.

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

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

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.

WILTED SPINACH AND MUSHROOM SALAD WITH BACON AND STRAWBERRIES

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.

STRAWBERRY SPINACH SALAD

Steps:

• Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.

SPINACH AND STRAWBERRY SALAD

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.

TANGY SPINACH SALAD & BACON DRESSING

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.