Warm Spinach Beet Salad With Bacon Vinaigrette 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.

PICKLED BEET SALAD WITH BACON VINAIGRETTE

Steps:

• In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
• Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
• About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

SPINACH SALAD WITH WARM BACON DRESSING

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.

WARM SPINACH & BEET SALAD WITH BACON VINAIGRETTE

Steps:

• Place your whole beets in a pot with water and cover. Add salt to the water, and cook the beets for about 40 minutes, or until they are tender. You can add water to the pot while cooking if necessary.
• Rinse your cooked beets under cold water.
• Peel, then cut in half. Slice the halves about 1/3-inch thick, so that they are shaped like half-moons.
• Cut your bacon slices into 1-inch pieces. In a sautée pan on medium heat, cook bacon until crisp.
• Remove the bacon from the pan and place on a plate lined with paper towels to absorb the grease. Pour off half of the fat from the pan and return it to the stove.
• Add the onions to your sautée pan, and cook until they begin to become translucent (about 1 minute). Be sure not to over cook!
• Next, add the oil and vinegar, along with the beets. Cook gently until the beets are very warm. Season with salt and pepper.
• Remove the onions and beets with a slotted spoon, leaving the dressing in the pan.
• Add the spinach and toss continuously using the tongs.
• When the spinach is slightly wilted, divide it on plates and put the warm onions and beets on top of the spinach.
• Sprinkle each plate with the crisp bacon and serve - ENJOY.