Parmesan Bacon Spinach Salad Recipes

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.

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.

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

Steps:

• Cook bacon in small saucepan until crisp. Remove bacon from saucepan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels. Stir dressing into reserved drippings.
• Toss spinach with bacon and tomatoes in large bowl.
• Add dressing mixture and cheese; mix lightly.

Steps:

• In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

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.

Steps:

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.

Steps:

• Cook bacon until crisp and drain on paper towels.
• While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.