Warm Dressing For Spinach Recipes

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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.

HOT BACON DRESSING (FOR SPINACH SALAD)



Hot Bacon Dressing (For Spinach Salad) image

This is one of our all time favorite dressings to use on spinach salad. We like to add some chopped boiled eggs to our fresh spinach along with sliced fresh mushrooms. This is enough dressing for one-half of a small bag of spinach. EDITED: To say this is enough for half a bag of cleaned spinach.

Provided by Luby Luby Luby

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices bacon
2 tablespoons minced onions
1 teaspoon vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard

Steps:

  • In skillet fry bacon until crisp then remove bacon and reserve bacon grease.
  • Crumble bacon over fresh spinach.
  • Add minced onion to bacon grease and saute over medium heat about 3-4 minutes.
  • Add remaining ingredients and saute for about 1 minute.
  • Pour hot dressing over spinach and toss, mixing well.
  • Serve immediately.

Nutrition Facts : Calories 111.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 189, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 2.7

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.

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

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 BACON DRESSING FOR SPINACH SALAD



Warm Bacon Dressing for Spinach Salad image

A few years ago there was a restaurant called Victoria Station in Denver. You ate in old trolly cars, where they served the best spinach salad. The warm bacon dressing is what made it. I have searched a long time for this. Here it is...

Provided by Denver cooks

Categories     Salad Dressings

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

5 slices bacon, cooked until crisp & then crumbled
1/3 cup red onion (finely chopped)
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2-1 teaspoon honey
1 -2 hard-boiled egg, chopped coarsely
salt & pepper (to taste)
1 tablespoon olive oil
3 ounces fresh Baby Spinach (1/2 6oz. package)
sliced fresh button mushroom (to taste)

Steps:

  • Combine spinach and mushrooms in salad bowl.
  • Cook onion until translucent, in olive oil.
  • Combine cornstarch, apple juice and cider vinegar together until well mixed.
  • Add to skillet with onion and heat until boiling.
  • While boiling continue to stir until mixture thickens slightly.
  • Stir in honey.
  • Pour hot dressing over spinach mixture and mix in well.
  • Add boiled egg and bacon and toss thoroughly.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 404.4, Fat 35.1, SaturatedFat 10.3, Cholesterol 144.5, Sodium 539.4, Carbohydrate 10.7, Fiber 1.4, Sugar 6.5, Protein 11.2

SPINACH SALAD DRESSING



Spinach Salad Dressing image

Sweet, creamy, and a little bit tangy, this Spinach Salad Dressing pairs perfectly with a crispy, fresh spinach salad!

Provided by Holly Nilsson

Categories     Dressing     Salad

Time 15m

Number Of Ingredients 13

⅓ cup vegetable oil
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 ½ teaspoons honey
1 clove garlic (minced)
¼ teaspoon black pepper
⅛ teaspoon salt (or to taste)
8 cups spinach
2 hard boiled eggs (sliced)
8 slices bacon (cooked and crumbled)
3 green onions (sliced)
2-3 fresh mushrooms (sliced)
¼ cup feta cheese (optional)

Steps:

  • Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
  • Toss dressing with spinach just before serving.
  • Add remaining ingredients on top of salad. Serve immediately.

Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 8 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

WARM SPINACH SALAD WITH BACON DRESSING



Warm Spinach Salad with Bacon Dressing image

Warm Spinach Salad with sliced hard boiled eggs, sauteed mushrooms, and the best homemade bacon dressing is the most satisfying lunch or dinner recipe!

Provided by Krissy Allori

Categories     Side Dish

Time 45m

Number Of Ingredients 11

8 ounces baby spinach (fresh, washed, dry )
2 large eggs
8 ounces bacon (uncooked, chopped into small pieces)
6 ounces mushrooms (thinly sliced)
2 shallots (thinly sliced)
6 Tbsp apple cider vinegar
2 tsp sugar
2 Tbsp olive oil
1 tsp dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper (freshly ground)

Steps:

  • Place spinach in large bowl or serving platter and set aside.
  • Hard boil eggs. To do this, either cover with water in small pot, bring to a bowl, remove from heat, and let eggs sit in water for 15 minutes, then place in ice bath. Similarly, cook in an electric pressure cooker on low for 6 minutes, allow to sit at pressure for 6 minutes, then transfer to ice bath. Peel and slice eggs. Set aside.
  • Fry the bacon in a skillet or Dutch oven. Start with medium high heat and gradually reduce the heat while stirring regularly as the bacon cooks to prevent burning. Continue cooking until all fat is rendered and bacon is crisp. Remove bacon with a slotted spoon and transfer to a paper towel lined plate. Reserve grease.
  • If more than 3 Tablespoons of bacon grease remain, discard excess. Heat skillet with 3 Tablespoons of bacon grease over medium high heat and add mushrooms and shallots. Stir immediately to coat and then allow them to sear. Stir only once after they have begun to brown to prevent from burning and allow other side to brown. Remove sautéed mushrooms and shallot with a slotted spoon and transfer to a plate.
  • Using same pan with residual bacon grease, reduce heat to the lowest setting. Whisk in vinegar, sugar, and dijon mustard. Slowly drizzle in olive oil while whisking continuously. Whisk in salt and pepper and add additional salt, if desired.
  • To serve salad, toss spinach with a small amount of dressing in large bowl. Continue to add dressing until you've reached the desired amount (you may not use all of the dressing). Add sliced hard boiled eggs, cooked bacon pieces, and sauteed mushrooms and shallots. Toss to combine and serve warm.

Nutrition Facts : Calories 384 kcal, Carbohydrate 9 g, Protein 14 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 142 mg, Sodium 770 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

WILTED SPINACH SALAD WITH WARM FETA DRESSING



Wilted Spinach Salad with Warm Feta Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Onion     Appetizer     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar

Steps:

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

WARM SPINACH SALAD WITH APPLE AND BRIE



Warm Spinach Salad with Apple and Brie image

A lovely warm spinach salad, with maple roasted apples, Brie cheese, toasted nuts and optional crumbled bacon.

Provided by Jennifer

Categories     Salad

Time 30m

Number Of Ingredients 13

2-3 apples (2 if large, 3 if smaller *see Note 1 for types to use)
2 Tablespoon maple syrup
4 cups baby spinach leaves
3-4 oz Brie cheese (cut into small pieces)
1/4 cup walnuts or pecans (toasted *see Note 2)
Bacon (cooked and crumbled (optional))
Pinch salt and freshly ground pepper
2 Tbsp apple cider or apple juice
1 1/2 Tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic (minced)
2 Tablespoon oil (extra virgin olive, vegetable, canola *see Note 3)
Salt and freshly ground pepper

Steps:

  • Cut the Brie cheese into small pieces and set aside. Toast the walnuts or pecans. (See Note 2 below for how to toast nuts). Set aside.
  • Roast the apples: Prepare the apples. You can peel or not, as you like. Cut the apples into quarters, core, then cut into 1/2-inch slices. Arrange the apple slices in a single layer on a baking sheet. Brush with maple syrup. Place the baking pan onto the top rack of the oven and broil until lightly golden. Remove from oven, flip the apples, brush with more maple syrup and return to the oven to broil until the other side of the apples are golden. Remove from oven and set aside. *Watch closely as the apples can easily scorch.
  • Prepare the dressing: In either a microwave-proof bowl or measuring cup OR a small saucepan on the stovetop, whisk together the dressing ingredients. Heat in the microwave or on the stove-top over low heat until simmering. Remove from heat or set aside.
  • Prepare the salad: Add the spinach to a large bowl. Re-warm the dressing, as needed, then whisk together well right before drizzling over the spinach, using as much as needed to moisten the spinach. Toss the spinach well. Season with a little salt and pepper and re-toss. Add the roasted apples, Brie cheese, toasted nuts and crumbled bacon (if using). Toss well and serve immediately.

Nutrition Facts : Calories 240 kcal, Carbohydrate 16 g, Protein 7 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 166 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving

SPINACH SALAD DRESSING



Spinach Salad Dressing image

This is a quick and easy dressing that goes well with any salad! Serve warm over salad. This dressing keeps very nicely in a covered container in the refrigerator.

Provided by Amber

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 5

½ cup olive oil
½ cup white sugar
¼ cup ketchup
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce

Steps:

  • Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.7 g, Fat 13.5 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 125.5 mg, Sugar 14.6 g

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

Provided by Deen Brothers

Categories     low carb

Time 10m

Yield 4

Number Of Ingredients 9

5 slices bacon
1½ tablespoons finely chopped shallots
½ cup red wine vinegar
1 to 2 tablespoons honey mustard
salt
freshly ground black pepper
8 cups fresh spinach leaves, stems removed
8 ounces white button mushrooms, thinly sliced (about 2½ cups)
½ red onion, thinly sliced

Steps:

  • For the dressing, in a skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the skillet. Heat the remaining fat over medium-high heat and add the shallots; cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper to taste, scraping the brown bits from the bottom of the skillet. Bring to a simmer; remove skillet from the heat.
  • In a large bowl, toss together the spinach, mushrooms, and onion. Pour the dressing over the salad and toss to combine. Serve warm.

WARM DRESSING FOR SPINACH



Warm Dressing for Spinach image

This tangy-sweet dressing is perfect for large gatherings. Keep it warm in a crockpot or slow-cooker. I like serving it over dandelion or spinach salad, and I also like it mixed in with mashed potatoes. Just a little gives a lot of flavor. -Victoria Hahn Northampton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-1/2 cups.

Number Of Ingredients 8

1-1/2 cups sugar
1/2 cup all-purpose flour
3/4 teaspoon salt
4 cups cold water
1 cup cider vinegar
4 eggs, lightly beaten
Torn fresh spinach, sliced fresh mushrooms and salad croutons
1 package (1 pound) sliced bacon, cooked and crumbled

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a 1-1/2-qt. slow cooker and keep warm on low. Refrigerate leftovers.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 85mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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