SPINACH SALAD THANKSGIVING RECIPES

Name: My Spinach Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 whole Eggs; 7 slices Thick Cut, Peppered Bacon; 1 whole Red Onion, Small; 1 package Mushrooms, White Button; 8 oz. weight Baby Spinach, Washed Dried And Stems Removed; 3 tbsp. Reserved Bacon Grease; 3 tbsp. Red Wine Vinegar; 2 tsp. Sugar; 1/2 tsp. Dijon Mustard; 1 dash Salt

MY SPINACH SALAD - THE PIONEER WOMAN

My Spinach Salad - The Pioneer Woman image

This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s

Provided by Ree Drummond

Categories main dish salad

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 oz. weight Baby Spinach, Washed Dried And Stems Removed
3 tbsp. Reserved Bacon Grease
3 tbsp. Red Wine Vinegar
2 tsp. Sugar
1/2 tsp. Dijon Mustard
1 dash Salt

Steps:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

MY SPINACH SALAD - THE PIONEER WOMAN

My Spinach Salad - The Pioneer Woman image

This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s

Provided by Ree Drummond

Categories main dish salad

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 oz. weight Baby Spinach, Washed Dried And Stems Removed
3 tbsp. Reserved Bacon Grease
3 tbsp. Red Wine Vinegar
2 tsp. Sugar
1/2 tsp. Dijon Mustard
1 dash Salt

Steps:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

More about "spinach salad thanksgiving recipes"

MY SPINACH SALAD - THE PIONEER WOMAN

This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish, salad

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

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