French Style Bacon Spinach Potato Salad Food

WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE

Steps:

• Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
• While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
• When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
• Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
• Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
• Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
• Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
• Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
• Add the potatoes to the skillet and toss to coat with dressing.
• Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
• Taste and adjust seasonings once more with salt and pepper.
• Serve immediately.

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

SPINACH SALAD WITH WARM BACON DRESSING

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.

BACON, CHEDDAR AND SPINACH STRATA

Steps:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

BACON SPINACH SALAD

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.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

GARDEN SPINACH-POTATO SALAD

Steps:

• In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

FRENCH STYLE BACON & SPINACH POTATO SALAD

Steps:

• Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
• To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
• In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!

BACON-SPINACH SALAD

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.
• Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.

SPINACH & BACON SALAD

Steps:

• Combine dressing ingredients in a small shaker& shake well.
• Wash& dry spinach leaves and place in salad bowl.
• Peel onion, cut in half, slice thinly, separate ring halves& add to salad bowl.
• Add the rest of the ingredients to the bowl.
• Pour dressing over all& toss.

BABY SPINACH & BACON BISTRO SALAD

Steps:

• Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
• Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.