Time 28m Yield 8 Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Time 10m Yield about 2 cups. Number Of Ingredients 7 Steps:
In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.
Time 15m Yield 2 cups, 16 serving(s) Number Of Ingredients 10 Steps:
Add all ingredients to medium-sized bowl and blend until well mixed. Store in refrigerator. This dressing is good on fresh spinach, endive, or lettuce salads.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil. Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.
Time 5m Yield 3/4 cup. Number Of Ingredients 6 Steps:
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
Time 50m Yield 8 salads, 8 serving(s) Number Of Ingredients 12 Steps:
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier. Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper. Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Time 1h15m Yield 12 servings, 1/2 cup each Number Of Ingredients 6 Steps:
Mix first 3 ingredients until blended. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Refrigerate 1 hour.
Time 2h20m Yield 8 Number Of Ingredients 12 Steps:
Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors. Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.
