Spinach Salad With Bacon Mushrooms And Onions Recipes

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.

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:

• 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.

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:

• In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds., Divide salad among 6 plates; drizzle with dressing.

Steps:

• Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
• Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
• Pour over spinach mixture; toss to coat. Serve immediately.

Steps:

• In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat. , Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately.

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.

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.

Steps:

• Combine ingredients.

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.