Basic Spinach Salad With Hot Bacon Dressing Recipes

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BASIC SPINACH SALAD WITH HOT BACON DRESSING

This is a great classic spinach salad with hot bacon dressing. I like it because the dressing is made with staples I always have in my kitchen so all I need to do is pick up some fresh spinach. You can add what you like to the salad: eggs, nuts, fruit, etc. This is from "Gourmet Magazine". If you've never attempted a spinach salad with hot bacon dressing this is an easy and impressive recipe that tastes yummy!

Provided by Slatts

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Basic Spinach Salad With Hot Bacon Dressing image

Steps:

  • Cook bacon until crisp. Remove from pan and set aside.
  • Drain most of the bacon fat from the pan leaving only two tablespoons.
  • Cook the shallot in the bacon fat for one minute.
  • Add the vinegar, sugar, mustard, oil, salt, pepper, and bring to a boil.
  • Pour over spinach and toss to combine.
  • Sprinkle with reserved bacon pieces and serve immeadiately.

5 slices bacon, chopped
2 tablespoons shallots, minced
1/2 cup cider vinegar
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon olive oil
salt and pepper, to taste
1 lb fresh spinach, clean and cut off any coarse stems

SPINACH SALAD WITH WARM BACON DRESSING

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9



Spinach Salad with Warm Bacon Dressing image

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.

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

HEARTY SPINACH SALAD WITH HOT BACON DRESSING

This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Hearty Spinach Salad with Hot Bacon Dressing image

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.

Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

8 cups torn fresh spinach
3 bacon strips, diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon cornstarch
1/3 cup cold water

WILTED SPINACH SALAD WITH HOT BACON DRESSING

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



Wilted Spinach Salad with Hot Bacon Dressing image

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.

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

SPINACH SALAD WITH HOT BACON DRESSING

After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 14



Spinach Salad with Hot Bacon Dressing image

Steps:

  • Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top., In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender., Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

Nutrition Facts : Calories 367 calories, Fat 21g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 1178mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 17g protein.

2 cups fresh baby spinach, torn
2 hard-boiled large eggs, sliced
4 cherry tomatoes, halved
3 medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
DRESSING:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce

SPINACH SALAD WITH WARM BACON DRESSING

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



Spinach Salad with Warm Bacon Dressing image

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.

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

SPINACH SALAD WITH HOT BACON DRESSING

Grandma made this often in the early summer when spinach first came on.

Provided by Kathie Carr

Categories     Other Salads

Time 15m

Number Of Ingredients 7



Spinach Salad with Hot Bacon Dressing image

Steps:

  • 1. Place spinach in a large serving bowl, tearing large leaves into bite sized pieces. In a saucepan, fry bacon until crisp, remove with slotted spoon. Sprinkle bacon over the spinach. Add flour to bacon drippings, stirring until blended. Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour hot dressing over spinach and add onion. Toss gently. Serve immediately. Serves 4

2 qt young spinach leaves, stems removed, washed
4 slice diced thick bacon
1 Tbsp flour
2 Tbsp sugar
1/3 c cider vinegar
1/2 tsp salt
3-4 Tbsp finely chopped red onion

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14



Spinach Salad with Warm Bacon-Mustard Dressing image

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

SPINACH SALAD WITH HOT BACON DRESSING

This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.

Provided by Chef John

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 19



Spinach Salad with Hot Bacon Dressing image

Steps:

  • Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
  • Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
  • Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
  • Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
  • Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
  • Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

Nutrition Facts : Calories 430 calories, Carbohydrate 34.4 g, Cholesterol 26.1 mg, Fat 28.3 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 8.5 g, Sodium 673.6 mg, Sugar 18.2 g

½ pound sliced bacon, cut crosswise into 1/2-inch strips
¼ cup vegetable oil
½ cup minced onion
1 pinch salt
2 cloves garlic, minced
⅓ cup apple cider vinegar
¼ cup rice vinegar
½ cup water
½ cup white sugar
1 ½ tablespoons Dijon mustard
⅓ cup bacon drippings
2 teaspoons water
1 teaspoon cornstarch
1 pinch cayenne pepper
salt and ground black pepper to taste
1 pound baby spinach leaves
1 (15 ounce) can black-eyed peas, rinsed and drained
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes

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