Spinach Salad With Mustard Bacon Dressing Recipes

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

Steps:

• Cook bacon until crisp.
• Drain on paper towels; reserve 3 tblsps drippings for dressing.
• Crumble bacon.
• Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
• (can be prepared 2 days ahead. Bring to room temperature before continuing.) Combine spinach, mushrooms and eggs in large bowl.
• Toss with dressing.
• Sprinkle with bacon and Parmesan.

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:

• Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
• Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.

Steps:

• To prepare the croutons: Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Pour the butter over the bread cubes and toss them until they are evenly coated. Bake for 10 minutes, or until they are golden brown.
• To prepare the salad ingredients: Gently place the eggs in a small saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn off the heat and let the eggs stand in the water until they are cool. Peel the eggs and dice them into 1/4-inch pieces.
• Meanwhile, cut the bacon into 1/4-inch-thick strips and place them in a sauté pan. Cook over medium heat for 12 to 15 minutes, or until crisp. Transfer to paper towels to drain.
• Wash the mushrooms and cut into 1/4-inch thick slices.
• To prepare the dressing: Place the honey and Dijon mustard in a small bowl and stir until combined.
• Place the spinach in a large bowl and toss with the dressing. Arrange the mushrooms, eggs, bacon, and croutons on top of the spinach.

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.