Best 7 Spinach Salad With Tarragon Dressing Recipes

WILTED SPINACH SALAD WITH HOT BACON DRESSING

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

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.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

SPINACH SALAD WITH TARRAGON DRESSING

Steps:

• For Dressing: Combine Mayonnaise, jelly, vinegar, tarragon, salt and pepper with a wire wisk or in a blender.
• For salad: Mix remaining ingredients.
• Combine dressing with salad immediately before serving.

SPINACH MUSHROOM SALAD WITH TARRAGON DRESSING

Steps:

• For the dressing, in a blender or food processor blend the yolks, vinegar, Dijon and olive oil until smooth and emulsified.
• Stir in the finely chopped egg whites, shallots and finely chopped tarragon leaves; mix to combine.
• Season with salt and pepper to taste.
• Spread the spinach leaves on a platter.
• Top with onion slices and sliced mushrooms.
• Spoon the prepared dressing over salad.
• Sprinkle lightly with parmesan cheese.

CRAB SPINACH SALAD WITH TARRAGON DRESSING

Steps:

• Combine crab meat, tomato, cucumber and onion in medium bowl.
• Combine salad dressing (or mayo), sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
• Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING

Steps:

• Make dressing:
• In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
• Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.