Spinach Salad with Warm Bacon Dressing Once Upon a Chef
Remove from heat and stir in the vinegar mixture. Immediately pour over the spinach and toss to coat. Divide spinach between 2 large or 4 small bowls (this recipe serves 2 as an entree or 4 as a side or appetizer). Top with equal portions of the cooked bacon, hard boiled eggs, sliced mushrooms, and radishes (if using). Serve immediately.
Warm Spinach Salad with BaconMushroom Vinaigrette Mountain Mama Cooks
Ingredients Needed: Baby spinach or fresh spinach are packed with nutrients like Vitamin A, Vitamin C, Vitamin K, iron folate and potassium while being low in calories and high in fiber. Fresh white mushrooms - raw mushrooms sliced thin add protein and Vitamin D. Bacon - because real bacon makes everything better.
BaconEggAndMushroomSalad Yummy Salad Recipes, Pasta Salad Recipes
Instructions. To make the salad dressing, combine all the ingredients in a blender, and blend until smooth. Toss all of the salad ingredients together in a large salad bowl. Either add a small amount of dressing and toss to combine (adding the croutons after the dressing), or serve the dressing on the side.
Bacon Spinach Salad Recipe Taste of Home
Cook Time: 1 hr Total Time: 1 hr 15 mins A wonderful spinach salad recipe with great ingredients and a warm, sweet and tangy dressing. No ratings yet Print Pin Rate Ingredients 10 ounces (283.5 g) baby spinach 8 slices bacon, cooked and chopped 8 ounces (226.8 g) white mushrooms, sliced
spinach bacon salad1 Zen & Spice
ingredients Units: US 1 (10 ounce) bag Baby Spinach 4 slices bacon, cut into 1/2-inch pieces 1⁄2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced 3 tablespoons extra virgin olive oil, divided 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1⁄8 teaspoon salt fresh ground black pepper, to taste
Spinach, Bacon, and Mushroom Salad Recipe Allrecipes
A simple combination of oil, sugar, vinegar, grated onion, poppy seeds, salt and ground mustard, gives the dressing a sweet-and-tangy flavor that balances the savory salad ingredients really nicely. Plus, you can prep it in advance and store it in the refrigerator for a few days. Best Bottled Dressing for Spinach Salad
Spinach, Bacon, and Mushroom Salad in a Warm Bacon Shallot Vinaigrette
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms.
This warm spinach salad is completed with the tangy warm bacon dressing
3 whole Eggs 7 slices Thick Cut, Peppered Bacon 1 whole Red Onion, Small 1 package Mushrooms, White Button 8 oz. weight Baby Spinach, Washed Dried And Stems Removed 3 tbsp. Reserved Bacon Grease 3 tbsp. Red Wine Vinegar 2 tsp. Sugar 1/2 tsp. Dijon Mustard 1 dash Salt Directions
Warm Spinach Salad with BaconMushroom Vinaigrette Mountain Mama Cooks
Ingredients 12 ounces fresh spinach, at room temperature 6 slices bacon, chopped into small pieces 2 Tablespoons olive oil 2 cups sliced mushrooms 2 Tablespoons minced shallot 2 Tablespoons balsamic vinegar
Classic Spinach Salad with Warm Bacon Dressing Frugal Hausfrau
Directions. Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled.
Spinach, Bacon and Mushroom Salad Recipe Hidden Valley® Ranch
Step 1 In a skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels and let cool, then crumble. Step 2 Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes.
Classic Spinach Salad with Warm Bacon Dressing Frugal Hausfrau
Directions In a large salad bowl, combine the spinach, mushrooms and green onions. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add the lemon juice, water, mustard and pepper to the drippings; cook and stir until heated through. Immediately drizzle over salad; toss gently. Top with eggs and reserved bacon.
Spinach, Bacon and Mushroom Salad Recipe Hidden Valley® Ranch
Remove the bacon with tongs, drain on paper towels, and then chop into small pieces. While the bacon cooks, combine the mayo, mustard, and vinegar in a medium bowl. When the bacon is done, pour 1/2 cup of bacon drippings into the bowl and whisk together.
Spinach, Bacon and Mushroom Salad Hidden Valley®
Ingredients ¾ pound baby spinach leaves or tender leaf spinach, cut into ½-inch strips 6 large white mushrooms, stem ends trimmed wiped clean and sliced thin (about 2 cups) 6 strips thick-sliced bacon, cut crosswise into 1 ½-inch strips salt Freshly ground black pepper 3 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil Cookbook
Spinach and Mushroom Salad with Lemon Balsamic Salads with Anastasia
For the salad. 450g button mushrooms; 225g fresh small-leaf spinach; 175g streaky bacon; 1 avocado; ½ lemon, juice; 1 tbsp snipped fresh chives; For the dressing. 4 tbsp olive oil; 1 tbsp dry sherry; 1 tbsp lemon juice; Grated lemon rind; Pinch caster sugar; Pinch dry mustard; Freshly ground black pepper
Spinach Salad with Hot Bacon Dressing 40 Aprons
4 slices bacon 2 eggs 2 teaspoons white sugar 2 tablespoons cider vinegar 2 tablespoons water ½ teaspoon salt 1 pound spinach ¼ pound fresh mushrooms, sliced Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
