Best Wilted Spinach And Feta Salad With Optional Bacon Recipes

Wilted Spinach and Feta Salad with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 9

6 cups fresh baby spinach leaves (washed and dried)
5 tablespoons olive oil (divided)
1 medium red onion (cut into 1/4-inch thick wedges with some core attached)
2 hard-boiled eggs (diced)
3/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1 slice bacon (cooked, drained, cooled, and chopped)

Steps:

Add spinach to a large bowl.
Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
Remove skillet from heat. Pour onions over spinach. Top with egg.
Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
Divide between four plates. Top individual servings with chopped bacon if desired.

Wilted Spinach Salad with Hot Bacon Dressing image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

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.

Wilted Spinach and Balsamic Vinegar image

Provided by Cuistot

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Steps:

rinse the spinach and toss with craisins and feta.
fry bacon until crisp, drain and chop.
turn off heat, but while the pan is still hot add shallot and garlic to the bacon drippings.
cook until the garlic is lightly browned, returning the heat if necessary.
Deglaze the pan with the balsamic vinegar and lemon juice.
toss with spinach and serve immediately.

Nutrition Facts : Calories 152.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 23.6, Sodium 317, Carbohydrate 11.5, Fiber 1.2, Sugar 7.4, Protein 4.9

Spinach Salad With Bacon and Mushrooms image

Provided by lazyme

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag Baby Spinach
4 slices bacon, cut into 1/2-inch pieces
1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
1/3 cup parmesan cheese, coarsely grated

Steps:

Stem the spinach and place in a large bowl.
Cover with a paper towel and refrigerate while preparing the rest of the salad.
In a 9-inch skillet, cook the bacon until crisp.
Transfer to a paper towel-lined plate.
Pour off the fat.
Put the skillet back over medium-high heat and add a tablespoon olive oil.
Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
Remove with a slotted spoon to a plate.
Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
Pour over the spinach, season with pepper and add the Parmesan.
Toss and serve.