Wilted Spinach And Mushroom Salad With Bacon And Strawberries Recipes

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STRAWBERRY MUSHROOM SPINACH SALAD



Strawberry Mushroom Spinach Salad image

Puree some leftover strawberries, add a little oil and white wine vinegar and you'll have strawberry vinaigrette. Some grocery stores do carry strawberry vinaigrette, which can be used in place of raspberry vinaigrette.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 package (10 ounces) fresh spinach, torn
2 cups sliced fresh strawberries
1 cup sliced fresh mushrooms
1/3 cup real bacon bits
1/3 cup raspberry vinaigrette

Steps:

  • In a large salad bowl, combine the spinach, strawberries, mushrooms and bacon. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 113 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

SPINACH SALAD WITH BACON AND MUSHROOMS



Spinach Salad With Bacon and Mushrooms image

A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.

Provided by lazyme

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag Baby Spinach
4 slices bacon, cut into 1/2-inch pieces
1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
1/3 cup parmesan cheese, coarsely grated

Steps:

  • Stem the spinach and place in a large bowl.
  • Cover with a paper towel and refrigerate while preparing the rest of the salad.
  • In a 9-inch skillet, cook the bacon until crisp.
  • Transfer to a paper towel-lined plate.
  • Pour off the fat.
  • Put the skillet back over medium-high heat and add a tablespoon olive oil.
  • Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
  • Remove with a slotted spoon to a plate.
  • Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
  • Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
  • Pour over the spinach, season with pepper and add the Parmesan.
  • Toss and serve.

WARM MUSHROOM & WILTED SPINACH SALAD



Warm Mushroom & Wilted Spinach Salad image

Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!

Provided by magpie diner

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

Steps:

  • Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
  • Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
  • Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
  • You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
  • Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3

WILTED SPINACH SALAD



Wilted Spinach Salad image

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Provided by CHPBD

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 8

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Steps:

  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  • In a large bowl, toss together the spinach and green onions.
  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g

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.

WILTED SPINACH SALAD AND BACON VINAIGRETTE



Wilted Spinach Salad and Bacon Vinaigrette image

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Provided by savvyminx

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
  • Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
  • Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
  • Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g

STRAWBERRY, MUSHROOM, AND SPINACH SALAD



Strawberry, Mushroom, and Spinach Salad image

Make and share this Strawberry, Mushroom, and Spinach Salad recipe from Food.com.

Provided by crafty chef

Categories     Strawberry

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

4 ounces spinach leaves
4 -6 strawberries, sliced
4 -6 small white mushrooms, raw, sliced
2 tablespoons balsamic vinaigrette

Steps:

  • Combine and toss all ingredients together.
  • Enjoy!
  • Feel free to add bacon and/or feta cheese, if you like.

Nutrition Facts : Calories 50.2, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 9.1, Fiber 3.9, Sugar 3.4, Protein 4.8

WILTED SPINACH SALAD WITH BACON



Wilted Spinach Salad With Bacon image

This is a great summer salad. Actually our spinach is already up and we have had 2 batches of this already.

Provided by Darlene Summers

Categories     Spinach

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

4 slices bacon
1 tablespoon dry mustard
1/4 cup salad oil
1/4 cup vinegar
1/2 teaspoon onion salt
1 lb spinach (fresh from garden, washed and stemmed)

Steps:

  • Fry bacon till crispy.
  • Remove from pan and set aside to cool.
  • Pour all but 3 or 4 tablespoons of bacon grease from pan.
  • Into the bacon grease, stir the dry mustard, oil, vinegar and onion salt.
  • Heat to boiling.
  • Toss spinach leaves in dressing to coat.
  • Place in salad bowls and serve immediately with crumbled bacon sprinkled over top of each salad.

Nutrition Facts : Calories 132.6, Fat 12.5, SaturatedFat 2.7, Cholesterol 7.7, Sodium 139.6, Carbohydrate 2.6, Fiber 1.5, Sugar 0.3, Protein 3.3

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