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Spinach, Bacon, and Tomato Salad Recipe

Spinach, Bacon, and Tomato Salad Recipe



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Spinach, Bacon and Tomato Salad

This scrumptious salad is especially delicious with garden-fresh spinach and cherry tomatoes and it makes a very satisfying summer lunch.

Ingredients

For the dressing:

  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup buttermilk
  • 3 tablespoons crumbled Gorgonzola cheese
  • Kosher salt and freshly ground black pepper

For the salad:

  • 3 slices thick-cut bacon
  • 2 tablespoons olive oil
  • 1 cup of ½-inch bread cubes
  • 6 cups (about 1 ½ pounds) fresh spinach
  • ½ red onion, thinly sliced
  • ½ cup red and yellow cherry tomatoes, halved, or 1 large ripe tomato, cut into ½-inch pieces

Directions

For the dressing:

To make the dressing, in a small bowl, whisk the mayonnaise, vinegar, and lemon juice together. Add the buttermilk and whisk again. Stir in the cheese and season to taste with salt and pepper. Taste and adjust the seasonings, if necessary. (The dressing will keep, covered, in the refrigerator for up to 1 day.)

For the salad:

To make the salad, fry the bacon in a skillet until crisp and drain on paper towels. When cool enough to handle, crumble and set aside.

Wipe out the pan with paper towels. Heat the olive oil in the pan over medium heat. Add the bread cubes and cook, stirring often, until lightly browned, 7-8 minutes. Drain on paper towels.

Combine the spinach, onion, and half of the croutons in a large shallow bowl and toss together. Pour half of the dressing over the salad and gently toss. Arrange the bacon, tomatoes, and remaining croutons over the salad and drizzle with the remaining dressing. Add a bit more pepper, if desired, and serve.


Bacon Tomato Pasta Salad Recipe

Bacon Tomato Pasta Salad is an easy dinner for two. All the flavors of a BLT in one bowl.

Have you ever been to a steak house and started your meal with spinach salad with a warm bacon vinaigrette? Man, I love a salad with bacon vinaigrette.

Spinach really shines when coated in bacon grease, doesn’t it? It almost makes you forget you’re eating something green that’s good for you.

It got me thinking that spinach isn’t the only vegetable that could use a bath in bacon.

I think warm bacon dressing is ready to move into the spotlight with tomatoes. The method is similar to making a regular vinaigrette, but instead of streaming in the olive oil or other oil you would normally use in a recipe, we save the bacon grease from the skillet to use instead.

Yes, bacon grease! Not only is it delicious, the warm oil incorporates seamlessly into a vinaigrette.

If you have a garden over flowing with tomatoes, you can pull together this easy pasta salad with ingredients you probably already have in your pantry. I have basil and parsley growing next to my tomatoes, so I grabbed a handful of each, but whatever herbs you would like to include is fine.

The same rule applies with the pasta shape - any kind of pasta in your pantry will work fine in this recipe. In a pinch, canned tomatoes will work great, too.

Bacon Tomato Pasta Salad Ingredients

Bacon - The bacon will be chopped and included in the salad and also the grease adds the fat to the vinaigrette

Pasta - Here I used orzo, because it makes a great salad, but any pasta you prefer is fine

Red wine vinegar - Combined with the bacon grease, it makes the yummies vinaigrette

Sugar - A touch of sugar balances the flavors of the vinaigrette

Salt - Salt added to pasta water and vinaigrette results in a perfectly seasoned dish

Pepper - Basic black pepper does the heavy lifting here

Dijon mustard - Because bacon and mustard are so perfect together, add dijon to the vinaigrette

Tomatoes - A big beefsteak tomato, a few romas or a can of diced tomatoes in a pinch

Fresh herbs - I made my pasta salad with basil and parsley, but use whatever you prefer or have on hand

How to Make Bacon Tomato Pasta Salad

  1. To make this pasta salad as easy as possible, get the bacon going first.
  2. While the bacon cooks, bring the water to a boil to cook the pasta.
  3. Chop the vegetables and herbs, and add them to the serving bowl.
  4. Drain off the cooked bacon, reserving enough grease for the vinaigrette. Chop the cooked bacon to use in the salad.
  5. Next, make the vinaigrette by combining the leftover bacon grease, vinegar, sugar, salt, pepper and mustard and whisk until smooth.
  6. Strain the pasta, then immediately toss with the vinaigrette, herbs and tomatoes.
  7. Serve warm and enjoy seconds!

Preparation Tip: Since the pasta needs to be tossed in the vinaigrette while both are still warm so that the pasta absorbs the dressing, cooking everything at the same time is ideal. That way, all it takes is a quick drain of the pasta before combining everything.

What to Serve with Bacon Tomato Pasta Salad

This pasta salad makes a great side dish - or try an easy lunch from the leftovers! Here are a few recipes to pair with it:


Step 1: Add dressing ingredients to a blender pitcher: garlic, honey, rice vinegar, black pepper, and salt blend until smooth. With blender running, add olive oil in a steady stream, blending until emulsified.

Step 2: Add spinach to a large salad bowl and pour dressing over toss to coat.

Step 3: Top spinach with remaining salad ingredients (tomatoes, avocados, mushrooms, shallot, bacon, and hard boiled eggs), gently toss to combine. Serve.


Recipe Summary

  • 6 thick-cut bacon slices
  • 12 ounces uncooked fusilli pasta
  • 4 cups baby spinach, roughly chopped (4 oz.)
  • 1 (15-oz.) container refrigerated Alfredo sauce (such as Buitoni Alfredo Sauce)
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest (from 1 lemon)
  • 6 ounces pre-shredded Italian six-cheese blend (about 1 1⁄2 cups)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 350°F. Place bacon on a wire rack set in a 10- x 15-inch rimmed baking sheet lined with aluminum foil. Bake in oven until bacon is crispy, 25 to 30 minutes. Roughly chop set aside. Reserve bacon drippings in pan remove wire rack.

Increase oven temperature to 425°F. Cook pasta to al dente according to package directions. Drain, reserving 1⁄2 cup cooking water. Return hot pasta to pot. Add spinach and reserved cooking water to pasta stir until wilted, 1 to 2 minutes. Add Alfredo sauce, tomatoes, mustard, lemon zest, and bacon stir to combine.

Spread pasta mixture in an even layer in reserved drippings in rimmed baking sheet. Sprinkle with cheese. Bake at 425°F until it&rsquos melted and golden brown in spots, about 15 minutes. Garnish with parsley.


Recipe Summary

  • ½ pound sliced bacon, cut crosswise into 1/2-inch strips
  • ¼ cup vegetable oil
  • ½ cup minced onion
  • 1 pinch salt
  • 2 cloves garlic, minced
  • ⅓ cup apple cider vinegar
  • ¼ cup rice vinegar
  • ½ cup water
  • ½ cup white sugar
  • 1 ½ tablespoons Dijon mustard
  • ⅓ cup bacon drippings
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 pound baby spinach leaves
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 12 white button mushrooms, thinly sliced
  • 1 cup sliced cherry tomatoes

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.


Directions

Saute bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon.

Saute shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted.

Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat.

Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat.


5 ounces baby spinach leaves
1/2 cup fresh basil leaves, cut in thin strips
2 small tomatoes, cut thinly crosswise
1/4 pound part-skim Mozzarella cheese, diced or use baby mozzarella balls
2 teaspoons fresh oregano, chopped fine
2 teaspoons balsamic vinegar
2 tablespoons olive oil
kosher salt and ground black pepper to taste

Alternate layers of spinach and tomato across plate. Top with the basil, mozzarella cheese, and oregano.

Drizzle with oil and vinegar. Season to taste with salt and pepper. Serve immediately.


Spinach Salad Recipes With Bacon News

Spinach Salad Recipes With Bacon. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. In a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper.

spinach salad recipes with bacon, Image source from www.pinterest.com

How to make spinach salad with warm bacon dressing. Spinach bacon salad with a warm bacon dressing makes a delicious side dish everyone will love that can be enjoyed year round.

Paleo Warm Bacon Dressing Over Spinach Salad Recipe

See more ideas about spinach salad, salad recipes, salad. While the bacon cooks, start the dressing:

Salads recipes spinach salad with bacon egg and. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.

Bacon dijon spinach salad with cheddar crisps low carb. In a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper.

Paleo warm bacon dressing over spinach salad recipe. How to make spinach salad with warm bacon dressing.

Spinach bacon salad recipe with cheddar crisps low carb. Spinach bacon salad with a warm bacon dressing makes a delicious side dish everyone will love that can be enjoyed year round.

Hot bacon dressing recipe cooking bacon dressing. See more ideas about spinach salad, salad recipes, salad.

Paleo warm bacon dressing over spinach salad recipe. While the bacon cooks, start the dressing:


My Spinach Salad

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top toss to combine.
Arrange eggs over the top and serve.


This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the salad raw, are cooked until brown and tossed with the spinach. And the mushrooms, which are also usually sliced and added to the salad raw, are&hellipcooked until brown and tossed with the spinach. Crumbled bacon comes next, followed by a drizzle of hot bacon dressing. Then finally, the salad is topped with sliced hard boiled eggs. So you have the cold spinach tossed with warm onions, mushrooms, and bacon, tossed with hot bacon dressing, and topped with cold, sliced eggs.

It just doesn&rsquot get any better than that.

We go way back, this salad and me, and we&rsquove had a long, long time to get acquainted. And we know each other well.

We&rsquore going to need some hard boiled eggs&mdashthree of them. So put three eggs into a smallish saucepan&hellip

Cover the eggs with water.

Then turn off the heat and allow the eggs to sit in the water while you fix the other ingredients. Don&rsquot be disturbed by the floaties in the water&mdashthey&rsquore mineral deposits and egg residue, so there.

Next, fry seven slices of thick-cut bacon. I like to cut the pieces in half before frying&mdashthey cook more evenly that way.


How to Make Classic Spinach Salad with Homemade Dressing

  • Arrange spinach as a base in a salad bowl or platter. Arrange hard boiled eggs that have been peeled and quartered and bacon that has been fried, drained and chopped over the spinach.
  • For the dressing, add red wine vinegar, Dijon mustard, olive oil, salt and pepper to a small mason jar. Right before serving, put a lid on the mason jar, seal and shake vigorously until the dressing is completely incorporated.
  • Dress salad right before serving with as much dressing as you desire.

For the full recipe for spinach salad with bacon, scroll to the bottom of this post.


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