Spinach Salad With Bacon Mushrooms And Onions Recipes

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MUSHROOM AND BACON SPINACH SALAD

"Spinach is one of my favorite vegetables, so my husband grows it for me every year," says Nancy Zimmerman of Cape May Court House, New Jersey. "This salad is super easy to use it."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9



Mushroom and Bacon Spinach Salad image

Steps:

  • In a large salad bowl, combine the spinach, mushrooms and green onions. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add the lemon juice, water, mustard and pepper to the drippings; cook and stir until heated through. Immediately drizzle over salad; toss gently. Top with eggs and reserved bacon. Serve immediately.

Nutrition Facts :

8 cups fresh baby spinach
1/2 pound fresh mushrooms, sliced
4 green onions, chopped
6 bacon strips, diced
2 to 3 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3 hard-boiled large eggs, cut into wedges

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

BACON SPINACH SALAD

Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Bacon Spinach Salad image

Steps:

  • In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

6 bacon strips, chopped
6 cups torn spinach leaves
1/2 small head iceberg lettuce, torn
6 green onions, thinly sliced
1/2 cup canola oil
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground mustard

SPINACH, MUSHROOM, AND RED-ONION SALAD

A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8



Spinach, Mushroom, and Red-Onion Salad image

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
  • In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
  • Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g

1 baguette (8 ounces), cubed
6 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces baby spinach
1 medium red onion, halved and thinly sliced

SPINACH SALAD WITH BACON AND MUSHROOMS

A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.

Provided by lazyme

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Spinach Salad With Bacon and Mushrooms image

Steps:

  • Stem the spinach and place in a large bowl.
  • Cover with a paper towel and refrigerate while preparing the rest of the salad.
  • In a 9-inch skillet, cook the bacon until crisp.
  • Transfer to a paper towel-lined plate.
  • Pour off the fat.
  • Put the skillet back over medium-high heat and add a tablespoon olive oil.
  • Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
  • Remove with a slotted spoon to a plate.
  • Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
  • Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
  • Pour over the spinach, season with pepper and add the Parmesan.
  • Toss and serve.

1 (10 ounce) bag Baby Spinach
4 slices bacon, cut into 1/2-inch pieces
1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
1/3 cup parmesan cheese, coarsely grated

SPINACH, BACON & MUSHROOM SALAD

The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!

Provided by Debber

Categories     Salad Dressings

Time 20m

Yield 1 huge bowl, 5-7 serving(s)

Number Of Ingredients 11



Spinach, Bacon & Mushroom Salad image

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.

Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1

1/2 lb bacon
4 -8 cups spinach
1 small onion, chopped
4 tablespoons cider vinegar or 4 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled egg, chopped (optional)
radish, sliced (optional)
mushroom, sliced (optional)

SPINACH AND MUSHROOM SALAD

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8



Spinach and Mushroom Salad image

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.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

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