Time 20m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion. , In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. 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 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 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 20m Yield 8 Number Of Ingredients 13 Steps:
Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved. Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl. Pour olive oil dressing over the salad; toss to combine.
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 10-12 servings. Number Of Ingredients 11 Steps:
In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.
Time 35m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside. In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm. In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.
Time 15m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Cook bacon over medium to high heat until almost crisp. Add onions and fry, stirring, for one minute. Add sugar, stirring over medium heat until sugar starts to develop a golden color. Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes. Remove from heat. Immediately pour over spinach leaves in a large bowl. Toss to coat spinach evenly and serve. Sprinkle nuts or seeds over each serving, to taste.
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 25m Yield 4 servings Number Of Ingredients 10 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.
Yield Serves 4 as a first course Number Of Ingredients 8 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.
Time 20m Yield 6 Number Of Ingredients 9 Steps:
In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons). Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar. Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.
Time 30m Yield 8 Number Of Ingredients 9 Steps:
Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool. Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad. In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.
Time 40m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl. In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon. Pour over salad. Serve immediately.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat. Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.
Time 20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.
Time 15m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir a small amount of hot dressing into beaten egg. Return all to the pan, stirring constantly. Bring to a gentle boil. Place spinach in a large salad bowl. Drizzle with warm dressing. Toss to coat. Top with the hard cooked eggs, bacon and onion. Serve immediately in chilled salad bowls. Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Fry bacon in medium skillet until almost crisp. Fry onion in bacon grease until soft. Remove onion and bacon from grease. Place spinach in grease, stirring until hot. Return onion and bacon to skillet. Mix sugar and vinegar. Beat egg then mix with vinegar and sugar. Pour over spinach. Cook 2-5 minute. Salt to taste.
