Wilted Spinach Saslad With Warm Apple Cider And Bacon Dressing Recipes

WILTED SPINACH SALAD

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.

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.

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.

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.

WILTED SPINACH SALAD WITH HOT BACON DRESSING

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.

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON

Steps:

• Add spinach to a large bowl.
• Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
• Remove skillet from heat. Pour onions over spinach. Top with egg.
• Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
• Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
• Divide between four plates. Top individual servings with chopped bacon if desired.

SOUTHERN WILTED LETTUCE SALAD WITH HOT BACON DRESSING

Steps:

• Gather the ingredients.
• Combine the shredded lettuce and chopped green onions in a large bowl. Sprinkle with salt and pepper.
• In a cast-iron or other frying pan, cook the bacon over medium-high heat until the desired doneness.
• Remove the bacon to paper towels to drain and reserve 2 tablespoons of the bacon drippings.
• Combine the bacon drippings, vinegar, and sugar in a saucepan and heat until it boils.
• Pour over the shredded lettuce mixture. Toss to mix. Crumble the bacon and add it on top. Serve at once.

WILTED BRUSSELS SPROUTS SALAD WITH WARM APPLE-CIDER DRESSING

Steps:

• Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
• In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

SPINACH SALAD WITH BACON DRESSING

Steps:

• In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
• Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
• Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat.
• In a very large bowl, add spinach. Immediately pour over warm bacon dressing and toss to wilt. Portion the salad onto individual plates if desired and garnish with bacon and eggs.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING

Steps:

• In a large skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain and discard all but 2 tablespoons fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat stirring for 1 minute add the vinegar, the cider and salt and pepper to taste and boil the mixture, stirring occasionaly for 8 to 10 minutes or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil and slat and pepper to taste. In a large bowl toss until it is just wilted and sprinkle the salad with the bacon

SPINACH SALAD WITH WARM BACON AND APPLE CIDER DRESSING

Steps:

• Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.
• Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste.
• Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
• Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING

Steps:

• In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

WILTED SPINACH SASLAD WITH WARM APPLE CIDER AND BACON DRESSING

Steps:

• In a large skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat stirring for 1 minute add the vinegar the cider and salt and pepper to taste and boil the mixture stirring occasionally for 8 to 10 minutes or until it is reduced to about 1/2 cup. Whisk in the mustard the oil and salt and pepper ot taste. Inn a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.