Spinach Salad With Bacon Dressing Recipes

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.

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:

• 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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
• Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
• Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
• Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

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.

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Steps:

• Toss spinach and onion in a large bowl. Heat a large skillet over medium heat. Add olive oil and bacon, and cook, stirring occasionally, until well browned.
• Transfer bacon to a paper-towel-lined plate to drain. Remove and reserve 4 tablespoons of the bacon fat from the skillet, and place the remainder back over medium heat. Add the shallot, and cook until softened, 1 to 2 minutes. Stir in vinegar, sugar, honey mustard, salt, and pepper. Cook, stirring occasionally, until sugar is dissolved and dressing is hot, about 1 minute.
• Pour dressing over spinach, add reserved bacon, and toss well. Heat 2 tablespoons of the reserved bacon fat in the same skillet. Add half the bread cubes, and toss to coat them evenly. Cook until bread cubes are golden, about 3 minutes.
• Transfer to a paper towel, and repeat with remaining bread cubes, adding remaining 2 tablespoons bacon fat to pan. Add to salad, and toss well. Serve immediately.

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.

Steps:

• If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
• Coarsely chop the eggs and add them to the spinach.
• Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
• Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.

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.

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.

Steps:

• Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
• In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
• Pour over salad.
• Serve immediately.

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 large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
• Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.

Steps:

• In a blender blend together feta, lemon juice, water, and mayonnaise until smooth. With motor running add oil and blend until emulsified.
• In a small skillet cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• In a large bowl toss together spinach, bacon, onion, and dates with feta dressing.

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
• Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
• Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Steps:

• Cook bacon over medium to high heat until almost crisp.
• Add onions and fry, stirring, for one minute.
• Add sugar, stirring over medium heat until sugar starts to develop a golden color.
• Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes.
• Remove from heat.
• Immediately pour over spinach leaves in a large bowl.
• Toss to coat spinach evenly and serve.
• Sprinkle nuts or seeds over each serving, to taste.

Steps:

• Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately.

Steps:

• Preheat oven to 375.
• Combine 1/4 cup oil and garlic in small baking dish.
• Cover with foil; bake until garlic is very tender, about 35 minutes.
• Using slotted spoon, transfer garlic to work surface and finely chop.
• Transfer garlic to medium bowl. Reserve roasted garlic oil.
• Cook bacon in large skillet over medium heat until crisp, about 4 minutes.
• Using slotted spoon, transfer bacon to paper towels.
• Pour drippings into medium bowl.
• Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend.
• Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well.
• Season dressing to taste with salt and pepper.
• Place spinach, sliced onion and blue cheese in large bowl.
• Toss with enough dressing to coat.
• Serve.

Steps:

• Cook bacon until crisp and drain on paper towels.
• While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.