Best Spinach Salad With Gorgonzola Croutons And Bacon Twists Recipes

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1" pieces and place on a baking sheet, cheese side up.
• If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
• Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
• If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
• Dressing: Combine all the ingredients and whisk until emulsified.
• Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.

SPINACH SALAD WITH BACON AND CROUTONS

Steps:

• Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
• Bake until bacon is crisp, about 10 to 12 minutes; let cool.
• In a serving bowl, toss spinach, cucumber, bacon and croutons.
• Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
• Drizzle salad with 6 tablespoons of dressing and toss well.

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 375°F.
• Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
• Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
• Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
• Cut slices into 1-inch squares and arrange on a baking sheet.
• After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
• While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
• Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
• Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.

SPINACH SALAD

Steps:

• Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
• Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

SUPER SPINACH SALAD

Steps:

• Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
• Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.

SPINACH SALAD

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon, cook until crisp, then drain on paper towels. Pour all but 2 tablespoons of the fat out of the pan. Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes. Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.
• Set the skillet over high heat. Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese. Toss, and serve immediately.

SPINACH SALAD WITH GORGONZOLA CHEESE

Steps:

• Cut stems from spinach and wash and spin dry.
• Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
• Add the lemon juice to the apples and set aside.
• Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
• Just before serving add the chopped apples and crumbled gorgonzola cheese.
• Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
• Add salt and pepper to taste.
• Dressing.
• Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

CREAMY SPINACH AND BACON SALAD

Steps:

• Cook bacon until crisp and drain on paper towels.
• While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400°F.
• Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them, and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.
• While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with EVOO, and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.
• While the bread toasts, heat a skillet over medium-high heat with the 2 tablespoons of EVOO. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.
• While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of EVOO, salt, pepper, and nutmeg.
• To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach, and garnish with the chopped eggs.