SPINACH, BACON, AND MUSHROOM SALAD
Simple and delicious!
Provided by Dana
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
- Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 6.3 g, Cholesterol 156.1 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 553 mg, Sugar 2.1 g
SPINACH SALAD I
This is a wonderful salad with a fabulous dressing. A true crowd pleaser!
Provided by Taseia Armstrong
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- 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 chop.
- In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.
- In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together.
- Pour dressing over salad and toss to coat evenly.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 25.9 g, Cholesterol 124.2 mg, Fat 43.9 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 8.6 g, Sodium 881.2 mg, Sugar 19.4 g
PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
SPINACH SALAD
Make and share this Spinach Salad recipe from Food.com.
Provided by Johnna Seaward
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the vegetable oil, lemon juice, red wine vinegar, sugar, salt, dry mustard, and grated onion.
- Shake, and then refrigerate for at least an hour.
- Cook the bacon on a skillet of Foreman Grill until very crispy, but not burnt.
- Cut up the bacon in to small bits and pieces; set aside.
- Pick off the stems of the spinach salad and wash the spinach well under cold water.
- Boil the eggs for about 10 minutes and then shell and cut into slices.
- Add the bacon bits, the eggs and the pepper to taste to the spinach leaves.
- Drizzle the refrigerated dressing over the spinach and ENJOY!
Nutrition Facts : Calories 667.1, Fat 61.8, SaturatedFat 9.3, Cholesterol 144, Sodium 770, Carbohydrate 22, Fiber 2.8, Sugar 17.3, Protein 8.9
SPINACH AND EGG SALAD
Provided by Pierre Franey
Categories easy, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
- Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
- Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH SALAD
Spinach salad with egg and bacon. Fresh and tasty, serve as a side dish with grilled chicken, or as a light meal. The dressing is tastiest when mixted ahead of time and allowed to sit over night, but in a rush I slit the garlic several times to allow it to flavour the oil faster. The bacon can be fried ahead of time, as well as hard boiling the eggs to make preparation at dinner time quick and easy, although I prefer to cook them both just before making the salad and serve slightly warm.
Provided by courtney251
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make dressing: mix olive oil and lemon juice together. Add salt, pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight.
- Place eggs in a pot and cover with water. Bring to a boil, then reduce to medium heat and simmer for about 7 minutes.
- While water is boiling, fry bacon in a pan over med-low heat.
- Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside.
- Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside.
- Remove bacon from pan, and pat off excess oil on a paper towol. Break into bite sized pieces. set aside.
- Slice and chop red onion.
- Place spinach in a salad bowl and add red onion, bacon, egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!
Nutrition Facts : Calories 345.7, Fat 31.6, SaturatedFat 6.5, Cholesterol 150.4, Sodium 569.2, Carbohydrate 7.3, Fiber 3, Sugar 2.1, Protein 10.9
SPINACH SALAD DRESSING
Steps:
- Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
- Toss dressing with spinach just before serving.
- Add remaining ingredients on top of salad. Serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 8 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH SALAD WITH HAM AND EGG
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.
WARM SPINACH SALAD WITH FRIED EGG AND POTATOES
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
- Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
- When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
- Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
BERMUDA SPINACH SALAD
Every time I serve this I am asked for the recipe. It is sooo.. good!
Provided by Dee
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- 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, and cool. Once cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
- In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 27 g, Cholesterol 149.7 mg, Fat 37.3 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 774.1 mg, Sugar 18.4 g
SPINACH, EGG, AND BACON SALAD
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest.
- Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper.
- In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately.
SPINACH SALAD WITH POACHED EGGS
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
- Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
- In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.
Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g
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
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
GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD
I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.
Provided by Kittencalrecipezazz
Categories Spinach
Time 4h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
- In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
- Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
- To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
- Season with more salt and pepper if desired.
- Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
- Delicious!
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
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.
SPINACH AND EGG SALAD
This is simple salad has become a staple in our house. The egg yolk mixes with the olive oil and seasoning making a surprisingly delicious dressing.
Provided by Tanya W.
Categories Vegetable
Time 20m
Yield 2 Severings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables. Dice peppers. Half grape tomatoes. Place in bowl with lid. Drizzle with approximately 1 tsp high quality Olive Oil. Add Salad Supreme seasoning. Close lids and shake well.
- Drizzle pan with olive oil. Fry eggs seasoning each with salt, pepper and paprika.
- Spread spinach mixture on two plate and top each spincah bed with 2 fried eggs.
- Enjoy!
Nutrition Facts : Calories 248.6, Fat 16.9, SaturatedFat 4.1, Cholesterol 372, Sodium 209.5, Carbohydrate 9.5, Fiber 3.5, Sugar 4.1, Protein 16
SPINACH SALAD WITH BACON, EGG, AND CROUTON
Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.
Provided by Waylando
Categories Lunch/Snacks
Time 26m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
- In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
- Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
- Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.
SPINACH AND EGG SALAD
This Turkish salad is sometimes topped with fried eggs vs. the crumbled boiled egg. Either way, it is a delicious side dish to any meat dish.
Provided by Daily Inspiration S
Categories Vegetables
Time 20m
Number Of Ingredients 9
Steps:
- 1. Shred the washed spinach leaves in a bowl (if small enough - use whole). Finely slice the red onion, dice the tomatoes, chop the parsley and combine with the spinach leaves.
- 2. Finely chop the eggs, crumble the cheese and sprinkle over the ingredients in the bowl.
- 3. Whisk the oil, lemon juice, and salt. Drizzle it over the salad and toss just prior to serving.
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