Time 15m Number Of Ingredients 8 Steps:
In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering. Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat. In a very large bowl, add spinach. Immediately pour over warm bacon dressing and toss to wilt. Portion the salad onto individual plates if desired and garnish with bacon and eggs.
Time 30m Yield 4 servings. Number Of Ingredients 13 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.
Time 25m Yield 6 servings Number Of Ingredients 8 Steps:
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside. In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic. Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.
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.
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.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl. Coarsely chop the eggs and add them to the spinach. Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely. Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.
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 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 55m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375. Combine 1/4 cup oil and garlic in small baking dish. Cover with foil; bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic to work surface and finely chop. Transfer garlic to medium bowl. Reserve roasted garlic oil. Cook bacon in large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Pour drippings into medium bowl. Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend. Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well. Season dressing to taste with salt and pepper. Place spinach, sliced onion and blue cheese in large bowl. Toss with enough dressing to coat. Serve.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl. In a blender, combine the dressing ingredients. Toss salad with the dressing and serve.
