Bacon Blue Cheese Mushroom Spinach Salad Recipes

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SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10



Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese image

Steps:

  • Preheat oven to 350 degrees F.
  • Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
  • Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
  • In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
  • Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
Two 6-ounce containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper

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



Spinach and Mushroom Salad image

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

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

WILTED SPINACH SALAD WITH HOT BACON DRESSING

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10



Wilted Spinach Salad with Hot Bacon Dressing image

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

BLUE CHEESE AND BACON STUFFED MUSHROOMS

A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 6



Blue Cheese and Bacon Stuffed Mushrooms image

Steps:

  • Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

24 large fresh mushrooms
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 cup (4 ounces) crumbled blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 cup bacon bits, divided

SPINACH SALAD WITH MUSHROOMS AND BLUE CHEESE

This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8



Spinach Salad with Mushrooms and Blue Cheese image

Steps:

  • In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  • Add spinach, mushrooms, onion, bell pepper, and blue cheese to bowl; toss to coat with dressing. Serve immediately.

Nutrition Facts : Calories 119 g, Fat 8 g, Fiber 2 g, Protein 5 g

3 tablespoons red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
5 ounces baby spinach (about 5 cups)
8 ounces white button mushrooms, stems trimmed, thinly sliced
1 small red onion, thinly sliced
1/2 red bell pepper, ribs and seeds removed, diced
2 ounces crumbled blue cheese (scant 1/2 cup)

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



Spinach Salad With Bacon and Mushrooms image

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.

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
1/3 cup parmesan cheese, coarsely grated

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