**Savor the vibrant colors and flavors of Warm Spinach Salad with Bacon Pecan Dressing and Goat's Cheese, a delightful fusion of fresh ingredients and zesty dressing. Immerse your taste buds in the symphony of textures and relish the perfect balance of savory bacon, crunchy pecans, creamy goat's cheese, and the vibrant green spinach leaves. Indulge in a symphony of flavors, and elevate your salad experience to new heights with this culinary masterpiece.**
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SPINACH SALAD WITH WARM BACON DRESSING
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
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
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
- Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
- Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
SPINACH SALAD WITH WARM BACON DRESSING
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
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.
SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS
Categories Salad Quick & Easy Lunch Goat Cheese Bacon Pecan Spinach Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
- Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
- Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
- Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.
WARM SPINACH SALAD W. BACON PECAN DRESSING & GOATS CHEESE
This is one of Emeril's recipes that's a bit special for company. I have also just made the spinach salad with the bacon & the pecans, and left out the goats cheese cakes, it's good that way too.
Provided by MrsSPheonix
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a sauté pan, cook the bacon until crispy, remove and keep aside.
- In the bacon fat, sauté the onions for 1 minute.
- Remove from the heat and pour into a mixing bowl, bacon fat and all.
- To the bowl add the crispy bacon, pecans, tablespoon of garlic and vinegar.
- Season with salt and black pepper.
- In another bowl, combine the cheese, sour cream, teaspoon of garlic and leeks together, and season the mix with salt and pepper.
- Form the mixture into small cakes (about 1oz in size)& dredge them in the flour.
- Dip the cakes in the egg wash, removing any excess.
- Dredge in the bread crumbs, coating each side completely.
- In a sauté pan, heat the olive oil.
- Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through.
- Remove and drain on a paper-lined plate.
- Season with salt and pepper.
- Toss the spinach with the dressing.
- Arrange the cakes around the greens.
- Serve warm with freshly ground black pepper.
Nutrition Facts : Calories 543, Fat 39.6, SaturatedFat 11.4, Cholesterol 89.2, Sodium 657.9, Carbohydrate 32.6, Fiber 2.8, Sugar 3.5, Protein 14.1
SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE
Categories Salad Cheese Citrus Leafy Green Mustard Nut Onion Vegetable Appetizer Lunch Goat Cheese Orange Tree Nut Pecan Spinach Winter Shower Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
- Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
- Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
- Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE
Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.
Provided by lazyme
Categories Salad Dressings
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
- With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
- Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
- Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
- Drain in a colander and dry thoroughly with paper towels.
- Tear the leaves into pieces and set aside in a salad bowl.
- Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
- When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
- Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
- In a small saucepan, warm the remaining vinaigrette over moderate heat.
- As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
- Serve immediately.
Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4
Tips:
- To save time, use pre-washed spinach. Look for baby spinach or young spinach with tender leaves; they're milder in flavor and have a more delicate texture.
- If you don't have bacon on hand, you can substitute cooked chicken or tofu.
- To make the dressing, you can use any type of vinegar you like. White wine vinegar or apple cider vinegar are both good choices.
- If you don't have pecans, you can substitute walnuts or almonds.
- You can add other ingredients to the salad, such as sliced hard-boiled eggs, crumbled blue cheese, or dried cranberries.
- Serve the salad immediately, while the bacon is still warm and crispy.
Conclusion:
Warm spinach salad with bacon, pecan dressing, and goat's cheese is a delicious and satisfying meal. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover bacon. With its combination of fresh spinach, crispy bacon, creamy goat's cheese, and tangy dressing, this salad is sure to please everyone at your table.
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