Best Spinach Crispy Bacon Salad Recipes

Spinach, Arugula, and Frisee Salad with Bleu Cheese Dressing, Fresh Tomatoes, and Crispy Bacon image

Provided by Brad Sorenson

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 small yellow onion, cut into small dice
2 cups sour cream
1 cup prepared mayonnaise
8 ounces bleu cheese, crumbled (recommended: Point Reyes)
2 tablespoons fresh sage, finely chopped
1/2 to 1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups fresh baby spinach, washed and dried
1 cup fresh baby arugula, washed and dried
2 frisee hearts, washed and dried
1 cup seeded and small diced tomato
1 cup cooked crisp and diced bacon

Steps:

In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste.
Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste.

Spinach & Crispy Bacon Salad image

Provided by Sooz Cooks

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

10 -12 ounces fresh spinach, washed and torn into bit-size pieces (I use the pre-packaged baby spinach)
1/4 cup minced red onion
6 slices bacon, chopped
1/4 cup cider vinegar
1/4 cup Splenda granular (or sugar if desired)
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard-boiled eggs, chopped
1 hard-boiled egg, sliced

Steps:

Place prepared spinach in a large bowl. Add onion. Refrigerate, tightly covered.
Fry chopped bacon until crisp; remove to paper towel and set aside.
Allow bacon drippings to cool for 5 minutes or so (until it is no longer sizzling). In the frying pan, combine the drippings with vinegar, Splenda (or sugar), mayonnaise, salt and pepper and blend well.
You can now refrigerate all ingredients until just before serving, storing the dressing in a covered microwaveable container. OR you can use the dressing right out of the pan and proceed to tossing the salad.
When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
Toss the chopped egg with the spinach salad then pour the hot dressing over greens mixture; toss again lightly.
Top with sliced egg and crumbled bacon.

Nutrition Facts : Calories 197.6, Fat 16.3, SaturatedFat 4.7, Cholesterol 124, Sodium 525, Carbohydrate 5.4, Fiber 1.2, Sugar 1.4, Protein 7.4

Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette Recipe - (4.1/5) image

Provided by á-4084

Number Of Ingredients 10

1 small butternut squash, peeled, seeded, and cubed or cut into half moons
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 slices bacon
1 shallot, minced
1/4 cup red wine vinegar
1 tablespoon brown sugar
5 ounces baby spinach (about 6 cups)
1/2 cup pecans, toasted and chopped

Steps:

Preheat oven to 425°F and line a baking sheet with aluminum foil. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and discard all but 1 tablespoon of bacon grease. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 more tablespoons bacon grease and season with salt and pepper. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.