Bacon Blue Cheese Mushroom Spinach Salad Recipes

Steps:

• Whisk together lemon juice, mustard and season to taste.
• Add oil in a thin stream, whisking, until dressing is emulsified.
• In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
• Toss salad gently, until combined well.

Steps:

• In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
• While bacon is frying, mix greens with onion in a large serving bowl.
• To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
• Drizzle dressing over greens in bowl; toss gently.
• Garnish with eggs, radishes, and mushrooms.
• Serve immediately.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute mushrooms and onion in drippings. Stir in vinegar., In a large bowl, combine the spinach, walnuts, cheese and bacon; toss with mushroom mixture. Top with egg slices.

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
• Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
• Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

Steps:

• Combine the first four ingredients; mix well and set aside. In a medium salad bowl, toss spinach, onion and mushrooms. Just before serving, pour dressing over salad and toss well. Sprinkle with bacon and blue cheese.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.

Steps:

• Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
• Cook onion in same skillet, stirring occasionally, until softened and lightly browned, 6-8 minutes, using a slotted spoon, transfer to plate with bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil; season dressing with salt and pepper.
• Toss greens, warm dressing, bacon, onion, and mushrooms in a large bowl; season with salt and pepper and top with cheese.

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Add spinach, mushrooms, onion, bell pepper, and blue cheese to bowl; toss to coat with dressing. Serve immediately.