Sizzling Bacon Warm Spinach Salad Food

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping

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.

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

WARM BACON DRESSING FOR SPINACH SALAD



Warm Bacon Dressing for Spinach Salad image

A few years ago there was a restaurant called Victoria Station in Denver. You ate in old trolly cars, where they served the best spinach salad. The warm bacon dressing is what made it. I have searched a long time for this. Here it is...

Provided by Denver cooks

Categories     Salad Dressings

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

5 slices bacon, cooked until crisp & then crumbled
1/3 cup red onion (finely chopped)
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2-1 teaspoon honey
1 -2 hard-boiled egg, chopped coarsely
salt & pepper (to taste)
1 tablespoon olive oil
3 ounces fresh Baby Spinach (1/2 6oz. package)
sliced fresh button mushroom (to taste)

Steps:

  • Combine spinach and mushrooms in salad bowl.
  • Cook onion until translucent, in olive oil.
  • Combine cornstarch, apple juice and cider vinegar together until well mixed.
  • Add to skillet with onion and heat until boiling.
  • While boiling continue to stir until mixture thickens slightly.
  • Stir in honey.
  • Pour hot dressing over spinach mixture and mix in well.
  • Add boiled egg and bacon and toss thoroughly.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 404.4, Fat 35.1, SaturatedFat 10.3, Cholesterol 144.5, Sodium 539.4, Carbohydrate 10.7, Fiber 1.4, Sugar 6.5, Protein 11.2

SIZZLING BACON & WARM SPINACH SALAD



Sizzling Bacon & Warm Spinach Salad image

Provided by My Food and Family

Categories     Home

Time 15m

Number Of Ingredients 7

4 strips of Oscar Mayer Original Bacon, chop into small pieces
2 Tbsp chopped red onions
4 Tbsp Kraft Vinaigrette Balsamic Salad Dressing
1/4 cup Planter's Walnuts
1/4 cup dried cranberries
2 cups (16 oz. package) baby spinach leaves
2 oz (about 1/4 cup) goat cheese

Steps:

  • Fry small bacon pieces. When almost fully cooked, add chopped red onions.
  • Next, add dressing. Let simmer for 1 minute.
  • Add walnuts, dried cranberries and baby spinach leaves. Stir for a few seconds then add goat cheese. Stir for 5 seconds & pour into cold bowl.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPINACH & CRISPY BACON SALAD



Spinach & Crispy Bacon Salad image

This salad is so good and so easy! The creamy, warm bacon dressing wilts the spinach and gives this salad a wonderful flavor. I like to use Splenda when I can, even when we are not watching our other carbs, because my DH's blood sugar tends to be on the high side. BUT, you can use sugar if you prefer!

Provided by Sooz Cooks

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

10 -12 ounces fresh spinach, washed and torn into bit-size pieces (I use the pre-packaged baby spinach)
1/4 cup minced red onion
6 slices bacon, chopped
1/4 cup cider vinegar
1/4 cup Splenda granular (or sugar if desired)
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard-boiled eggs, chopped
1 hard-boiled egg, sliced

Steps:

  • Place prepared spinach in a large bowl. Add onion. Refrigerate, tightly covered.
  • Fry chopped bacon until crisp; remove to paper towel and set aside.
  • Allow bacon drippings to cool for 5 minutes or so (until it is no longer sizzling). In the frying pan, combine the drippings with vinegar, Splenda (or sugar), mayonnaise, salt and pepper and blend well.
  • You can now refrigerate all ingredients until just before serving, storing the dressing in a covered microwaveable container. OR you can use the dressing right out of the pan and proceed to tossing the salad.
  • When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
  • Toss the chopped egg with the spinach salad then pour the hot dressing over greens mixture; toss again lightly.
  • Top with sliced egg and crumbled bacon.

Nutrition Facts : Calories 197.6, Fat 16.3, SaturatedFat 4.7, Cholesterol 124, Sodium 525, Carbohydrate 5.4, Fiber 1.2, Sugar 1.4, Protein 7.4

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad With Warm Bacon Dressing image

Another Alton Brown masterpiece from the American Classic I Good Eats episode, 2007. I list the original full measurements that he gave below. However, I'm not a big raw onion person, so used only half a sliced onion, and, for health reasons, cut the amount of bacon in half, which didn't diminish the flavor of the recipe in the least. I could happily gorge on spinach salad all day! **Alton recommends loose leaf Savoy or semi-Savoy spinach, if available, eschewing the bagged varieties for freshness reasons. Since I couldn't find any loose leaf, however, I just carefully checked the bagged kind for any brown or slimy areas, and went organic for an extra health kick. **Alton has his own method of hard-boiling eggs. I simply put them in hot water with an "Eggsact Eggtimer" and simmer them until the device reads Hard! Have never had a problem with grey yolks, etc. **If you're lucky enough to find slab (unsliced) bacon, it's easiest to wrap it in parchment paper and slice it yourself to a generous 1/4" thick, discarding the paper ribbon when done. **Finally, if you don't have red wine vinegar on hand, I got away with 2 T balsamic vinegar plus 1 T apple cider vinegar.

Provided by kimberlynewport

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces spinach
2 large eggs
8 pieces thick-sliced bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 pinch kosher salt
black pepper, freshly ground
4 large white mushrooms, thinly sliced
3 ounces red onions, very thinly sliced (1 small)

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. 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, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan) and drape the bacon across the grid. Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes. When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside.
  • Transfer the fat to a large stainless steel bowl 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. Turn off the heat, but keep the bowl on the burner.
  • Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully), as the residual heat from the dressing and sides of the bowl transfers to the salad.
  • Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.

Nutrition Facts : Calories 142.3, Fat 9.9, SaturatedFat 3.2, Cholesterol 103.9, Sodium 260, Carbohydrate 6.2, Fiber 1.9, Sugar 2.8, Protein 7.6

CHICKEN SPINACH SALAD WITH WARM BACON DRESSING



Chicken Spinach Salad With Warm Bacon Dressing image

Make and share this Chicken Spinach Salad With Warm Bacon Dressing recipe from Food.com.

Provided by JustaQT

Categories     Pork

Time 3m

Yield 1 serving(s)

Number Of Ingredients 13

3 slices bacon, cut into bite-size pieces
2 tablespoons Catalina dressing
1 tablespoon water
1 cup torn spinach leaves
1/4 cup grilled chicken breast strips
1 green onion, thinly sliced
2 portabella mushrooms, sliced
1/4 cup cashews
1 -2 egg, medium boiled and cubed
1/4 cup shredded cheese (optional)
1 shredded carrot (optional)
1/4 chopped bell pepper (optional)
1 sliced radish (optional)

Steps:

  • Place the bacon, dressing and water in small microwavable bowl; stir
  • Microwave on high 30 seconds or until warm
  • Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
  • Serve immediately
  • Substitution:
  • 1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
  • Note:
  • For an even faster version use precooked chicken and bacon
  • Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips

Nutrition Facts : Calories 840.9, Fat 67.5, SaturatedFat 17.1, Cholesterol 287.5, Sodium 1185.5, Carbohydrate 27.7, Fiber 4.6, Sugar 10.7, Protein 35.9

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