Spinach Salad With Warm Bacon Dressing And Strawberry
Put the bacon in a cold medium skillet.
Spinach salad with warm bacon dressing and strawberry. Drizzle reserved 13 cup bacon drippings into onion mixture whisking constantly. Remove the stems from the spinach and wash drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Cook over low heat for about 5 minutes.
Place the eggs into an electric kettle and cover with cold water by at least 1 inch. Ingredients 8 slices bacon 6 cups baby spinach 1 pound strawberries sliced 12 red onion sliced 12 cup walnuts 1 tablespoon brown sugar warm bacon vinaigrette 2 tablespoons bacon drippings 1 teaspoon garlic powder 14 cup red wine vinegar 2 teaspoons dijon mustard 12 teaspoon black pepper. Add the baby spinach sliced strawberries and goat cheese to a large mixing bowl. Pour hot bacon dressing on top and toss to combine.
Transfer to a bowl. Add the sugar and mustard to the skillet and stir. Directions put the spinach strawberries and shallots in a large bowl. Ingredients 5 slices bacon 1 12 tablespoons finely chopped shallot 12 cup red wine vinegar 2 tablespoons or more to taste honey mustard 8 cups stems removed fresh spinach 8 oz about 2 12 cups thinly sliced white button mushrooms 12 thinly sliced red onion.
While the eggs are. Cook over medium stirring occasionally until browned and crisp about 10 minutes. Continue to cook over low heat for 5 minutes. Put the spinach strawberries and shallots in a large bowl.
Transfer the bacon to a plate lined with paper towels reserving 1 tablespoon of the drippings in the skillet. Combine spinach black eyed peas mushrooms and cherry tomatoes in a large bowl. Toast the almonds in a small skillet over medium heat stirring until golden brown about 2 minutes. Once the water comes to a boil the.
Continue simmering on low heat while preparing the salad. Season with cayenne pepper salt and black pepper to taste. Remove the dressing from the heat and add the spinach almonds and crumbled bacon. Then add the sugar oil and vinegar and stir together.
Transfer salad to a large serving platter or individual chilled plates and serve immediately. Toast the almonds in a small skillet over medium heat stirring until golden brown about 2 minutes. Transfer to a bowl or plate and set aside to cool. Ingredients 1 package 6 ounces fresh baby spinach 1 pint fresh strawberries sliced 8 bacon strips cooked and crumbled 14 cup chopped red onion 14 cup chopped walnuts 1 cup mayonnaise 12 cup sugar 14 cup raspberry vinegar.
Place the bacon in a skillet.