Warm Brussels Sprout Bacon And Spinach Salad Recipes

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.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
• Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
• Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!

WARM BACON SPINACH SALAD

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.

HEARTY SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

WARM BRUSSELS SPROUT AND SPINACH SALAD WITH BACON

Steps:

• In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.

WARM BRUSSELS SPROUT, BACON AND SPINACH SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.
• Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.
• Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.

WARM BRUSSELS SPROUT, BACON AND SPINACH SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.
• Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.
• Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.