SPINACH AND TURKEY SALAD
Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings
Time 5m
Yield Serves 4 as a main dish
Number Of Ingredients 15
Steps:
- Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams
BACON SPINACH SALAD
Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH SALAD WITH TURKEY BACON AND BLUE CHEESE
This attractive dinner salad features (hard-cooked) eggs and (turkey) bacon.
Provided by Martha Stewart
Categories Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment; arrange bacon in a single layer. Bake until browned and crisp, turning once halfway through, 20 to 25 minutes. Transfer to a paper-towel-lined plate. When cool, slice crosswise into 1/2-inch strips.
- Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add spinach and onion, and toss to combine. Divide among plates; sprinkle with turkey bacon and cheese. Serve with quartered eggs and herb toasts on the side.
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
SPINACH, BACON, AND AVOCADO SALAD
I commandeered this recipe from a colleague after tasting it at a work party. The spinach/bacon/avocado combination is absolutely divine and can be vaguely healthy if turkey bacon is used!
Provided by JessHinkson
Categories Spinach
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
- Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
- Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
- Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
SAUTEED SPINACH WITH BACON
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
- Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
- Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.
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
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.
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