spinach salad

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Spinach Salad with Warm Bacon Dressing

spinach

eggs

bacon,

red wine vinegar

sugar

Dijon mustard

salt and black pepper

white mushrooms, sliced

red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

This salad is extraordinary, and even my husband, who doesn't like spinach, had multiple servings.  I tripled this for a Christmas meal and added some tiny cherry tomatoes for the color; I sauteed the shallots and mushrooms in the bacon grease before adding to the salad; and I added a half cup of chopped spiced candied pecans, because I had made them and thought they would go well - they did.   Everyone RAVED about this salad.

I love this dressing with a few modifications.  I never get enough rendered bacon fat to make three tablespoons.  So, I make up the difference with sesame oil.  The toasty oil really adds to the dressing. And, I have a basic red wine vinegar and I find that it is way too harsh.  I prefer using a nicer quality champagne vinegar instead.  Even apple cider vinegar lends itself better than my cheap red vinegar. I also finely dice a few tablespoons of red onion and cook them until translucent in the rendered bacon fat before whisking in the other ingredients.  If I have danish blue on hand, that gets crumbled and put on top the salad after plating.  Blue cheese goes nicely with this salad.

Very good. My 12 y.o. daughter previously did not enjoy spinach salad, but loves this recipe, particularly the dressing. Finally got her to eat spinach! Added avocado for a creamy touch.

The dressing was too tart so I added more sugar. I also added dried cranberries as someone else suggested. Everyone enjoyed it. 

Great recipe. The dressing was delicious. I added green onions and dried cranberries and then followed the recipe. I loved it but it was too tart for my husband. 

Awesome!  Just changed the vinegar from red wine to authentic Italian balsamic vinegar...... over the top and way too easy to be this good!

This was outstanding!  This is not my favorite salad.  I would make this all the time. 

This was good but a little too tangy for me. Next time I will cut back on the red wine vinegar and maybe up the sugar just a tad.

I had trouble with the acidity of this dressing. The 1 to 1 ration seemed a bit high. Next time, I might cut the acid down a bit. Maybe a 3 to 2 ratio would be better? It could also have been the fact that I used a very cheap red wine vinegar. It smelled really high in alcohol (not in a good way) coming out of the bottle. I loved the eggs and mushrooms and red onions. I also put gorgonzola and carrots in it.

Great meal...add shrimp and you will look like a genius. My English girlfriend protested strenuously when she discovered I had followed Mr. Brown's guidance and cooked the eggs in HER electric kettle...one taste was all it took to silence her. The eggs were cooked to absolute perfection.

https://www.foodnetwork.com/videos/classic-spinach-salad-0123298

Alton Brown tosses a classic spinach salad with warm bacon vinaigrette.

Classic Spinach Salad

Perfect Spinach Salad

bacon

red onion

mushrooms

salt

baby spinach, washed, dried and stems removed

Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. 

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. 

Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. 

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. 

Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve. 

Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Cooking the shrooms and onions just adds more fat to the salad—and makes them soft, not crunchy. My preference is to keep those two things raw, add a chopped-up Fuji apple, pecan pieces, and bleu cheese.  DELISH!

I usually don't post reviews but this was a great salad.  Even my kids loved it!  I followed the directions exactly but didn't have sugar so I substituted sweetener ( stevia).  It was great!  The warm dressing really soaks into the spinach.  I will be making this again!

While the recipe is delicious, Food Network needs to delete the "foodterms" definitions which appear after 80% of the words in the recipe!  Food Network has ruined printing off the recipe by defining dash, wine vinegar, Dijon mustard, et cetera.

Without a doubt, the BEST spinach salad I've ever had!  (And I've had many! And for reviewer who complained about the recipe being "unhealthy", it wasn't advertised as "healthy", so stop complaining!  Also, why do some people feel the need to completely &amp; totally re-write a recipe in their comments??  Either you like it or you don't, but don't tell me to "leave out the eggs"...just because you don't like eggs doesn't mean they don't belong in the recipe!  Sheeesh....


This was sooooooo good I can’t even believe it. Cooking the mushrooms and onions elevated it to a totally different level. I didn’t cook them down all the way to keep firmness and flavor. But the whole thing was so yummy! I will always do my spinach salad this way. 

I made this for dinner tonight, cooked all the components in a cast iron skillet (except the dressing) and the only substitution was I used sliced shallots instead of red onion.   What a terrific salad!  I will definitely make this again (and again)!  Oh and sprinkled some gorgonzola on top for extra deliciousness!!

Love this salad! I eat it for lunch and it is filling. I did add some cheese and tomatoes I had left over. Still yummy! Thanks for sharing! 

LOVE, LOVE, LOVE THIS!  My husband was hesitant because it called for cooked mushrooms instead of raw, but he raved that it felt like a restaurant quality dinner salad. I did everything on the recipe except I didn't make the dressing and used Olive Garden's Italian Dressing, because we enjoy it so much. For a little added indulgence, we topped with a little shredded cheddar cheese. Very filling and even if you don't normally like onions on your salad, don't skip!

A nice main meal salad. I followed the recipe exactly, I also made the olive bread recipe to go with it.  My husband and I loved it, thank you Ree.

This spinach salad with the hot dressing has to be the very best I ever made.  Thank you.  Shared this with my FB friends

https://www.foodnetwork.com/videos/rees-perfect-spinach-salad-0234701

Ree drizzles warm bacon dressing over her Perfect Spinach Salad.

Ree's Perfect Spinach Salad

Recipe video above. Fabulously festive to look at, and scrumptious to eat! Crunchy Honey Walnuts add texture, while creamy blue cheese brings tangy umami to this party. And as for raw kale haters? Don&#039;t despair! This kale is MARINATED to tenderise and temper the kale flavour.As for the pomegranates - use pre-seeded if you must, but there&#039;s something so satisfying about smacking them out yourself! .... Oh, and it&#039;s juicier and fresher too! ;)BONUS: Keeps pretty well even once dressed. SERVES: 3 as a filling lunch, 8-10 as a side salad.

Pomegranate Salad - with Spinach, Kale, Honey Walnuts & Pomegranate Dressing

kale stems ((big and leafy, sub baby rocket/arugula but skip marinating))

tsp extra virgin olive oil

salt and pepper

pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))

(120 grams/4.5 ounces) baby spinach ((or baby rocket/arugula))

100 grams/3.5 oz blue cheese (, crumbled yourself (Note 3))

cranberries ((or raisins, craisins))

blood oranges (, normal oranges, yellow peach, nectarine

walnuts

honey ((runny, so warm if super thick),

cinnamon

pomegranate molasses ((Note 4))

tbsp red wine vinegar

tbsp extra virgin olive oil

Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.

Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5&quot; thick.

Scrunch: Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Use your hands to scrunch in order to soften leaves and coat everything with the oil. Do this for 20 seconds. Leave for 30 minutes to marinate - leaves  will soften. Try it - much tastier than plain raw!

Marinated Kale:

Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.

Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.

Honey Walnuts:

Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar. (Shake in jar is better than whisking to bring this dressing together).

Pomegranate Dressing:

Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to (very!) firmly smack the back of the pomegranate. The seeds will fly out through your fingers into the bowl. It&#039;s very satisfying!!!

Keep smacking all over the skin until the seeds are all out. Pick out any white pith that fell out, then use seeds per recipe. You will probably get some juices pooling in the bowl; add this to the dressing too.

Remove Pomegranate Seeds:

Peaches, nectarines: Halve, remove stone, then cut into 4mm / 1/6&quot; slices.

Grapefruit, oranges: Cut off peel and pith, then segment (see this video at 41 sec for demo)

Slice fruit (if using):

Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.

Layer half: Pour half kale/spinach into a large serving bowl. Sprinkle with 1/3 EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries.

Presentation layer: Top with remaining kale &amp; spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.

Serving: Best served freshly assembled but this salad will hold up much better than most because kale doesn&#039;t go as soggy once dressing, it&#039;s even good the next day!

Assemble:

This apple walnut spinach salad is a great way to make lunches during the week a breeze by adding your favorite proteins to make it a complete meal!

Apple Walnut Spinach Salad (GF, Dairy-Free + Refined Sugar-Free)

brussels sprouts, shaved

walnuts, roughly chopped

pomegranate seeds

apple, sliced ((or diced))

olive oil

apple cider vinegar

tbsp shallot

tsp honey ((adjust

tsp coconut aminos

tbsp sesame seeds ((toasted

Combine all of the salad ingredients in a bowl and toss to mix.

Make dressing by adding dressing ingredients to a small bowl or jar and mixing well with a whisk. Toss salad with dressing to coat. Note: To toast sesame seeds, simply add them to a small saucepan over medium-high heat. Stir them frequently to prevent burning and cook until golden brown.

Serve as a side salad or add some protein on top for a complete meal.

https://content.jwplatform.com/videos/XgWas3cz.mp4

This apple walnut spinach salad is full of unique flavor with a tangy dressing, fruits and walnuts. A simple spinach salad that is the perfect side dish for a party!

Apple Walnut Spinach Salad

Angry Shrimp With Citrus/Spinach Salad

all-purpose flour

California chili powder

gray salt

pepper

blood oranges,

tangelos,

grapefruit,

Salt and pepper

garlic,

serrano peppers,

basil leaves,

orange, julienned

basil,

spinach,

Angry Shrimp with Citrus/Spinach salad

Combine the ingredients and set aside in container. This step can be done the day before dinner.

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).

Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.

Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.

Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

My husband took a photo of this dish because the presentation is so pretty. I would defintely add more heat to it but it is a great dish for a party and there won't be leftovers.  Michael Chiarello's recipes are always terrific.

This recipe was so delicious and it was a great meal to make with friends. We made it on a Saturday afternoon and it was very refreshing and unique.  I will be making this dish again and again.  I made it a long time ago and decided to look it up again, so that's how impressive it was.

My boyfriend and I tried this recipe the other day.  Neither of us are expert cooks yet, so we definitely messed up a few things.  Such as the timing, burned the garlic/basil mix, burned some of the shrimp.  However, it still came out absolutely delicious.  Even cold! Ha :)  It really was one of the best dishes I've ever had.  Can't wait until we can do this one right, it will be over 5 stars.

This recipe was a big hit for us.  I will probably not make it again too soon because the citrus is a lot of work, but I will 100% for sure use the angry shrimp portion of the recipe again.  The shrimp were absolutely DEELISH!

I found this recipe rather confusing, but perhaps it is because I am not a professional cook - just a mom.  For instance, it says, "toss and turn (the shrimp) out onto a cookie sheet... drain pan juices into the saute pan".  In my limited experience shrimp cooked for 3 minutes plus don't have a lot of juice - and mine didn't.  Oh, and apparently my citrus fruits weren't very juicy either, because I only had a teaspoon or two of juices to make the vinaigrette.  I loved the name of the recipe but my shrimp wasn't very spicy much to my boy's relief.  I chose to make this recipe on a weekday... big mistake - it took a long time to pan fry all of the shrimp and segment all the citrus fruit.  So why did I rate this recipe so high?  When it was all said and done, it was a beautiful dish with amazing flavor and color.  I will definately try it again with a few modifications... but next time on the weekend!

A friend invited us over for dinner &amp; served this salad.  I could have eaten the whole thing.  If it isn't spicy enough for some, add more spice next time.  The combination of the citrus, spinach &amp; shrimp is good but the fried basil was the crowning touch!!  Can't wait to make it myself.

I make this everytime I prepare shrimp!  Instead of olive oil, I used peanut oil and I don't usually fuss with the whole salad thing...just prepare the shrimp and serve along side a salad with avocado and orange slices

Great taste and wonderful flavor combination. I would suggest serving the fruit, spinach, and shrimp on separate plates and allowing guests to serve themselves (instead of combining all three) because the shrimp gets a little soggy

I loved this recipe, I made it with sauteed veggies instead of the citrus, since my niece is allergic to citrus, and it was delicious and everyone loved it

Take a bite into this refreshing, gluten-free quinoa spinach salad bursting with colourful tomatoes, cucumbers and raisins dressed with a lemon vinaigrette. 

Quinoa Spinach Power Salad with Lemon Vinaigrette

quinoa, uncooked

spinach, finely chopped

tomato, diced

cucumbers, diced

raisins

lemon juice

black pepper

In a medium bowl, rinse the quinoa a few times. In a medium saucepan, boil 2 cups of salted water. Add the quinoa and continue to boil for about 10 minutes until the quinoa is tender. Drain the quinoa and let it cool.

In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa.

In a small bowl, make your lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat.

Season to taste with more salt and pepper, if needed.

I made a double batch as directed in the recipe but then I added feta cheese crumbles. So delicious, fresh, healthy and satisfying! I will be making it again to bring to a gathering Memorial Day weekend!

Apple cranberry spinach salad filled with greens, crisp apples, dried cranberries, walnuts, feta cheese and a delicious honey dijon dressing. An easy salad recipe that's full of flavor!&nbsp;

Spinach Salad Recipe

honey

Tablespoons red wine vinegar

prewashed spinach or spring mix

apple

cranberries

feta cheese

In a small bowl, whisk together the oil, honey, vinegar, mustard, salt and pepper. Store in the refrigerator until ready to serve and stir before serving. The dressing stays good up to one week.

When ready to serve, place the spinach in a large bowl. Top with apple slices, cranberries, nuts and feta cheese. Drizzle with the dressing and toss until combined. Serve immediately.

Berry spinach salad is the perfect spring and summer salad recipe - and it only takes 5 minutes to make! Fresh strawberries, raspberries and blueberries are tossed with baby spinach, goat cheese, red onions and pecans, then drizzled with a sweet and tangy raspberry vinaigrette.

Berry Spinach Salad

baby spinach

strawberries (halved)

raspberries

blueberries

goat cheese (crumbled)

red onion (thinly sliced)

pecans (roughly chopped)

recipe Raspberry Vinaigrette

Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing and toss together.&nbsp;

Serve the salad with the raspberry vinaigrette dressing.

This Spinach Salad is the ULTIMATE salad recipe. Juicyseasoned chicken with avocado and vegetables on a bed of fresh spinach with ahomemade dressing.

Spinach Salad with Chicken and Avocado

recipe for pan-seared chicken breast

avocado, sliced

oz bacon, cooked and chopped

croutons

cucumber,

cherry tomatoes, halved

Tbsp balsamic vinegar

tsp dijon mustard

mayonnaise

garlic cloves,

¼ tsp ground black pepper

Prepare recipe for chicken breast.

On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.

Meanwhile, in a small bowl, combine the ingredients for the spinach salad dressing.

Prepare all the ingredients for the salad ingredients and arrange them in a large salad bowl.

Slice the chicken and add to the salad. Drizzle with the homemade dressing and toss.

Enjoy!

This classic Berry Spinach Salad is perfectly balanced with toasted almonds, fresh berries and dressed with maple balsamic vinaigrette. It’s simple goodness + looks super gorgeous on the plate!

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Top 34 spinach salad recipes from across the web

The most viewed spinach salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Best Ever Spinach Salad {So Easy!}

Blueberry Spinach Salad Recipe

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Sicilian Harvest Salad

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Easy Spinach Salad with Creamy Bals...

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Spinach Salad

The most viewed spinach salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine