Best 10 Wilted Spinach And Avocado Salad With Warm Bacon Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a delightful and nutritious salad that combines the flavors of wilted spinach, creamy avocado, and warm bacon dressing? If so, this article is for you! We will guide you through the process of creating an exquisite wilted spinach and avocado salad with a warm bacon dressing that will tantalize your taste buds and leave you feeling satisfied. This delightful recipe is not only easy to prepare but also packed with essential nutrients that will nourish your body and soul. Get ready to embark on a culinary journey that will leave you craving more!

Let's cook with our recipes!

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

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.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

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.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

HEARTY SPINACH SALAD WITH HOT BACON DRESSING



Hearty Spinach Salad with Hot Bacon Dressing image

This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 cups torn fresh spinach
3 bacon strips, diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon cornstarch
1/3 cup cold water

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.

Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

WILTED SPINACH SALAD AND BACON VINAIGRETTE



Wilted Spinach Salad and Bacon Vinaigrette image

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Provided by savvyminx

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
  • Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
  • Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
  • Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

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.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

SPINACH SALAD WITH HOT BACON DRESSING



Spinach Salad with Hot Bacon Dressing image

Thick-sliced bacon, along with its melted fat, provide not only flavor but also the hot dressing to wilt the greens in this spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

3 bunches spinach, about 2 pounds, tough stems removed, cleaned
1 small red onion, cut into slivers
1 tablespoon extra-virgin olive oil
1 pound slab or very thick-sliced bacon, cut into 1/4-by-1/2-inch pieces
1 large shallot, minced
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons honey mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 one-pound loaf white bread, crusts removed, cut into 1-inch squares

Steps:

  • Toss spinach and onion in a large bowl. Heat a large skillet over medium heat. Add olive oil and bacon, and cook, stirring occasionally, until well browned.
  • Transfer bacon to a paper-towel-lined plate to drain. Remove and reserve 4 tablespoons of the bacon fat from the skillet, and place the remainder back over medium heat. Add the shallot, and cook until softened, 1 to 2 minutes. Stir in vinegar, sugar, honey mustard, salt, and pepper. Cook, stirring occasionally, until sugar is dissolved and dressing is hot, about 1 minute.
  • Pour dressing over spinach, add reserved bacon, and toss well. Heat 2 tablespoons of the reserved bacon fat in the same skillet. Add half the bread cubes, and toss to coat them evenly. Cook until bread cubes are golden, about 3 minutes.
  • Transfer to a paper towel, and repeat with remaining bread cubes, adding remaining 2 tablespoons bacon fat to pan. Add to salad, and toss well. Serve immediately.

WILTED SPINACH AND AVOCADO SALAD WITH WARM BACON DRESSING



Wilted Spinach and Avocado Salad With Warm Bacon Dressing image

Make and share this Wilted Spinach and Avocado Salad With Warm Bacon Dressing recipe from Food.com.

Provided by Brookelynne26

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
salt & freshly ground black pepper
1/2 lb fresh spinach, stemmed, rinsed, and patted dry
1 ripe avocado, peeled, seeded, and diced
1/2 red onion, thinly sliced
8 slices lean streaky bacon
1/2 cup extra virgin olive oil
2 hard-boiled eggs, coarsely chopped

Steps:

  • In a small bowl, combine the vinegar and mustard, and whisk until well blended. Add the sugar, garlic, and salt and pepper; stir well and set aside.
  • In a large salad bowl, combine the spinach, avocado, and onion; set aside.
  • In a large skillet, fry the bacon over moderate heat until crisp. Drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons grease from skillet, add the oil plus the vinegar-mustard mixture, and stir until dressing is hot. Pour dressing over spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve salad immediately.

WILTED SPINACH AND AVOCADO SALAD



Wilted Spinach and Avocado Salad image

Make and share this Wilted Spinach and Avocado Salad recipe from Food.com.

Provided by Carol Bullock

Categories     One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

4 cups spinach leaves, torn into bite size pieces
2 avocados, sliced
1 sweet onion, sliced and separated into rings (Walla Walla's are good)
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped cilantro

Steps:

  • In a bowl, whisk lemon juice, olive oil and cilantro together.
  • Separate onions into rings and sauté in a skillet.
  • At the last moment, add spinach and stir for about 10 seconds.
  • Return to bowl and add dressing.
  • Garnish with avocado slices and serve.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING



Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing image

Categories     Salad     Fruit Juice     Appetizer     Quick & Easy     Apple     Bacon     Spinach     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 8

5 slices of lean bacon, chopped fine
2 tablespoons minced shallot
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

Tips:

  • Choose fresh, tender spinach: Wilted spinach salad is best made with young, tender spinach leaves. Avoid any leaves that are wilted, yellowed, or have brown spots.
  • Use a variety of lettuces: In addition to spinach, you can also add other lettuces to your salad, such as romaine, arugula, or butterhead. This will give your salad a more complex flavor and texture.
  • Don't overcook the bacon: The bacon in the warm bacon dressing should be cooked until it is crispy, but not overcooked. Overcooked bacon will be tough and chewy.
  • Use a good quality balsamic vinegar: The balsamic vinegar in the warm bacon dressing should be of good quality, with a deep, rich flavor. A cheap balsamic vinegar will not taste as good and will not emulsify as well with the oil.
  • Serve the salad immediately: Wilted spinach salad is best served immediately after it is made. The spinach will start to wilt and lose its flavor if it sits for too long.

Conclusion:

Wilted spinach and avocado salad with warm bacon dressing is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. It is packed with nutrients and has a great balance of flavors and textures. The warm bacon dressing adds a touch of richness and smokiness to the salad, and the avocado adds a creamy texture and healthy fats. This salad is sure to be a hit with everyone who tries it!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #pork     #vegetables     #easy     #dietary     #low-carb     #low-in-something     #meat     #greens     #spinach     #3-steps-or-less

Related Topics