Best 4 Spinach Bacon Haloumi Salad Recipes
Spinach Bacon Haloumi Salad is a delicious and satisfying dish that combines the flavors of salty bacon, creamy haloumi cheese, earthy spinach, and sweet balsamic vinaigrette. It's a versatile salad that can be served as a main course or as a side dish, and it's sure to be a hit with your family and friends. We will present two variations of this dish to ensure that we cater to different tastes and preferences. Using fresh ingredients, you can create a nutritious and flavorful meal that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH & BACON HALOUMI SALAD
Haloumi is a firm, salty Greek cheese. You can use salami or ham instead of bacon, if you like. This salad is great served with grilled Turkish Pide, or beef sausages. From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain.
- Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat.
- Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug.
- Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.
SPINACH SALAD WITH BACON DRESSING
This tangy dressing, enriched with flavorful bacon drippings, is great over any hearty green but is especially tasty with sweet spinach. Add grilled chicken or salmon and call it a meal.
Provided by Food Network Kitchen
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.
HALOUMI AND MUSHROOM SALAD
An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.
Provided by Kiwi Kathy
Categories Greens
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
- Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
- Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
- Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
- Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
- Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
- To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
- Drizzle with the reserved dressing and scatter with the pinenuts.
SPINACH & HALLOUMI SALAD
Try this tasty spinach and halloumi salad as a light main or starter. It contains just four ingredients so is super simple to make, and it's super speedy too
Provided by Miriam Nice
Categories Dinner, Lunch, Starter
Number Of Ingredients 4
Steps:
- Slice the halloumi and griddle for 3-4 mins each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any orange juice from the chopping board into a bowl, and squeeze the pith to get juices from there too. Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning. Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads.
Nutrition Facts : Calories 297 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
Tips:
- Choose the right spinach: Baby spinach or young spinach leaves are best for this salad as they are tender and have a mild flavor. Avoid mature spinach leaves as they can be tough and bitter.
- Cook the bacon until crispy: This will give the salad a nice smoky flavor. You can cook the bacon in a skillet over medium heat or in the oven at 400 degrees Fahrenheit for about 15 minutes.
- Use a good quality haloumi cheese: Haloumi is a semi-hard cheese that is traditionally made from sheep's milk. It has a salty, tangy flavor that pairs well with the other ingredients in this salad.
- Make the dressing ahead of time: This will give the flavors time to meld together. You can store the dressing in the refrigerator for up to a week.
- Assemble the salad just before serving: This will prevent the spinach from wilting. You can toss the salad with the dressing or drizzle the dressing over the top.
Conclusion:
Spinach, bacon, and haloumi salad is a delicious and easy-to-make salad that is perfect for any occasion. The combination of flavors and textures in this salad is sure to please everyone. Plus, it's a healthy salad that is packed with nutrients. So next time you're looking for a quick and easy salad to make, give this spinach, bacon, and haloumi salad a try.
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