Spinach Bacon And Avocado Salad Recipes

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
• Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
• Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
• Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.

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:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Steps:

• In a small bowl, combine the vinegar and mustard, and whisk until well blended. Add the sugar, garlic, and salt and pepper; stir well and set aside.
• In a large salad bowl, combine the spinach, avocado, and onion; set aside.
• In a large skillet, fry the bacon over moderate heat until crisp. Drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons grease from skillet, add the oil plus the vinegar-mustard mixture, and stir until dressing is hot. Pour dressing over spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve salad immediately.

Steps:

• Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
• Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
• Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
• Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!

Steps:

• Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!

Steps:

• Crumble bacon. Toss with spinach, apples, and onions in salad bowl.
• In small bowl, whisk together vinegar, sugar, mustard, salt and pepper. Whisk in the oil until well blended.
• Just before serving, drizzle dressing over salad, tossing well. Sprinkle with nuts.

Steps:

• Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
• Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

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.

Steps:

• In a bowl, whisk lemon juice, olive oil and cilantro together.
• Separate onions into rings and sauté in a skillet.
• At the last moment, add spinach and stir for about 10 seconds.
• Return to bowl and add dressing.
• Garnish with avocado slices and serve.