Bacon Spinach Salad Pioneer Woman Recipes

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.

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
• Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
• Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

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.

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Steps:

• NOTE: Keep your cream cheese in the refrigerator until ready to use! I'll tell ya why later.
• Preheat your oven to 350.
• Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time.
• When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
• When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
• The next step is pretty IMPORTANT that's why I made the word important in all caps.
• If you have worked with frozen chopped spinach before, you know it's loaded with water. That's what makes this next step pretty darn important.
• Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge.
• Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
• Ok, now you are ready to mix everything all up.
• In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
• Mix together until all is incorporated. Don't over mix.
• Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate.
• Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
• Take your cream cheese out of the refrigerator. It needs to be cool because it's much much much easier to cut into cubes if it's cold. Room temperature cream cheese is a no no if you want cute little cubes.
• Make the cubes about the size of a mini crouton. If you don't know what that size is, then make them smaller than a dice. If you don't know how big a dice is, then make them a bit smaller than a bouillon cube.
• Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
• You DO NOT want to mash them up into the batter.
• What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go "oh my goodness".
• Pour the mixture into the waiting frozen deep dish pie shell.
• Bake in a 350F preheated oven for 45 minutes.
• NOTE: Sometimes it's a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
• The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.

Steps:

• Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly.