Best Potato Spinach And Red Bell Pepper Salad With Warm Bacon Vinaigrette Recipes

WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE

Warm Spinach Potato Salad with Bacon Vinaigrette image

This warm spinach potato salad with a bacon vinaigrette is a perfect salad or side dish recipe of fresh ingredients and flavors!Recipe from Sur La Table.

Provided by Kyle

Number Of Ingredients 11

Ingredients

1 ½ pounds fingerling potatoes (scrubbed and trimmed)
6 slices good quality bacon (thinly sliced crosswise into 1/4 inch strips)
1 large shallot (thinly sliced)
2 medium garlic cloves (thinly sliced)
¼ cup apple cider vinegar
2 Tablespoons whole grain mustard
2 teaspoons granulated sugar
1 teaspoon sea salt (plus more as needed)
freshly ground black pepper
4 cups baby spinach (large stems removed)
2 Tablespoons chopped herbs (flat-leaf parsley, chives, and/or dill)

Steps:

Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
Add the potatoes to the skillet and toss to coat with dressing.
Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
Taste and adjust seasonings once more with salt and pepper.
Serve immediately.

Nutrition Facts : Calories 149 kcal, Carbohydrate 18 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 460 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Potato Salad With Roasted Red Peppers and Bacon image

This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

Provided by Kittencalrecipezazz

Categories Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

Steps:

Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
Drizzle with the lemon/vinegar mixture.
Cover and chill for about 2 hours or more, or until cold.
In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
Pour over the dressing and mix to combine.
Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5

WARM BACON POTATO SALAD

Warm Bacon Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

Steps:

For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.
Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

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

Ingredients

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.

POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE

Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette image

Categories Salad Potato Sauté Steam Low Fat Bacon Spinach Bell Pepper Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
1 red bell pepper
1 bacon slice, chopped
3 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 garlic clove, minced
1 cup thinly sliced celery
2 cups (packed) baby spinach leaves (about 2 1/2 ounces)

Steps:

Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.