Gourmet Spinach Salad Recipes

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

Steps:

• Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
• Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

Steps:

• Cook spinach using only the water used to wash it.
• Spinach should be slightly limp.
• Remove spinach and keep warm.
• Add 1/4 cup of mushroom liquid to pot and bring to a boil.
• Add some pepper, butter, onion, garlic and mushrooms.
• Cook over low heat for two minutes.
• Stir some hot liquid into sour cream.
• Add sour cream, heat but do not boil.
• Pour sauce over spinach and toss gently.

Steps:

• Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
• Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.

Steps:

• Wash the spinach and dry it according to the directions on page 67. Toss the spinach and mushrooms in a large serving bowl and set them aside (or refrigerate for up to 6 hours).
• Just before you're ready to serve the salad, scatter the bacon over the bottom of a heavy, small skillet. Place the skillet over medium heat and cook, stirring once in a while, until the bacon just starts to get crisp, about 5 minutes. Don't let the bacon get too crisp or too brown. While the bacon is cooking, season the salad well with salt and pepper. Pour the vinegar into the skillet and bring the liquid in the skillet to a quick boil. Immediately pour the hot dressing over the spinach and toss well. Drizzle the olive oil over the salad and toss to mix. Taste, adding salt, pepper, vinegar, or oil if you like. Serve immediately.

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon, cook until crisp, then drain on paper towels. Pour all but 2 tablespoons of the fat out of the pan. Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes. Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.
• Set the skillet over high heat. Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese. Toss, and serve immediately.