SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
SPINACH CHERRY ALMOND SALAD WITH BACON AND PEACHES
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
- Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.
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
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.
JUST PEACHY SPINACH SALAD
Sweet peaches, crunchy nuts, and tangy vinaigrette. After being on a strawberry spinach salad kick lately, I thought it would be fun to vary the ingredients a little and this is what resulted. Hope you like it as much as I did. :)
Provided by canarygirl
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
- Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
- Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.
Nutrition Facts : Calories 368.5, Fat 32.4, SaturatedFat 3.7, Sodium 114.1, Carbohydrate 18.7, Fiber 3, Sugar 13.4, Protein 4.5
SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Put the spinach, strawberries and shallots in a large bowl.
- Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
- Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
- Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
- Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.
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.
SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
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
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.
TOSSED SALAD WITH PEACHES
Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BACON-SPINACH SALAD
Dinner ready in 15 minutes! Enjoy this wonderful salad made with bacon and spinach - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
SPINACH AND BACON SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly.
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PEACH AND BACON SALAD WITH A MAPLE BALSAMIC GLAZE
From lovefoodnourish.com
5/5 (1)Total Time 45 minsCategory SaladsCalories 221 per serving
- First, make the glaze. Place maple syrup and balsamic vinegar in a small saucepan. Place on low heat and simmer for about 15 minutes, it should start to thicken. Remove from the heat and it should thicken some more. If it is too thick you can add some water until you have your desired consistency.
- Heat a drizzle of oil on the barbecue hot plate or in a frying pan or grill pan on the stovetop. Cook the bacon until crispy; set aside on a paper towel to absorb excess fat. Or cook under the grill in your oven, until crispy, which should take roughly 3-5 min each side.
- Next, cook the peaches. You can cook them in the bacon fat or choose a new pan. Heat a drizzle of oil in a grill pan on the stovetop. Cooked for 2-3 min each side until caramelized.
- In a small frying pan lightly cook the walnuts for a couple of minutes until they are golden, turning frequently, set aside.
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