Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
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.
Number Of Ingredients 14 Steps:
Heat a large skillet or sauté pan over medium heat. Cook the bacon until crispy, 5 to 7 minutes. Use a slotted spoon to transfer to a paper towel on a plate and reserve. Add the onion and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add to the hot pan, along with the pine nuts. Cook until the shrimp are pink and firm, no more than 4 minutes (shrimp cook more quickly than nearly any other protein and no one likes overcooked shrimp). Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of olive oil. Divide the spinach and eggs among 4 plates and top with the hot shrimp mixture and some of the liquid in the pan. Sprinkle with the bacon.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
Number Of Ingredients 15 Steps:
GRILL THE SHRIMP: Place grill pan on grill and set burners to high. Sprinkle shrimp with Old Bay seasoning and toss to coat. Place shrimp on grill pan. Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook. MAKE THE DRESSING: In a small bowl, mix vinegar, sugar, honey and mustard. Heat bacon drippings in sauce pan on low. When drippings are warm, slowly pour in the vinegar mixture. Whisk all ingredients together until mixed well. Keep whisking on low temp til the dressing is emulsified. PREPARE THE SALAD: Place spinach on large platter. Arrange the grilled shrimp,crumbled bacon, and onion on top of greens. Gently drizzle with warm dressing. Add egg slices. Toss gently to serve.
Time 20m Yield 4 Number Of Ingredients 14 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.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.
Time 30m Yield 6 Number Of Ingredients 19 Steps:
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cook bacon in 10" skillet over med-high heat until crisp. Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved. Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture. Toss to coat. Serve immediately.
Time 10m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Place lemon juice in a small bowl and whisk in salt, pepper and mustard. Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients. Let stand an hour. Mix salad ingredients together in a bowl. Dress w/ vinaigrette.
Number Of Ingredients 8 Steps:
- Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp. Stir in vinegar, sugar and mustard continue stirring until sugar is dissolved.2. Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture toss to coat. Serve immediately.FOOD for THOUGHTShrimp provides the body with a source of vitamin D, which is crucial for helping the body build calcium and phosphorus into strong bones and teeth. Drinking milk and exposure to sunlight are other ways in which the body receives vitamin D.“I’m trying to eat more spinach, and this recipe makes it easy as it uses three of my favorite foods: mushrooms, cheese and shrimp.” -JUDY O.NUTRITION FACTS: High in calcium, iron, vitamin A and folic acid low fiber1 Serving: Calories 210 (Calories from Fat 110) Fat 12g (Saturated 7g) Cholesterol 150mg Sodium 670mg Potassium 400mg Carbohydrate 7g (Dietary Fiber 1g) Protein 20g % DAILY VALUE: Vitamin A 62% Vitamin C 16% Calcium 24% Iron 18% Folic Acid 18% Magnesium 14% DIET EXCHANGES: 2 1/2 Lean Meat, 1 Vegetable, 1 FatFrom “Betty Crocker’s Living with Cancer Cookbook.” Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Time 20m Number Of Ingredients 8 Steps:
Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp. Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved. Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture; toss to coat. Serve immediately.
