Who doesn't love a good spinach salad in the summer, but why not take it up a notch with a bacon-bourbon dressing! The At Home Chef Lisa Glickman joined us to share her recipe for what just might be ...

A warm dressing poured over tender, fresh spinach so it yields just the right amount of rawness always wins me over, but especially so as the weather cools and I look toward dishes with a real comfort ...

Vitaly Paley uses crinkly spinach leaves instead of shredded iceberg lettuce in his satisfying version of the classic Cobb salad because he thinks they add more flavor. For the dressing, he favors a ...

4 hard-boiled eggs 6 pieces cooked crumbed bacon 1/4 thinly sliced red onion 6 cups fresh, washed and dried baby spinach Sliced mushroom (optional) Place spinach on large platter or bowl. Arrange egg ...

It looks like we have Pennsylvania Dutch tradition to thank for warm bacon dressing, and that makes kitchen sense to me. Finding a use for the just-rendered fat from a pan of freshly crisped rashers — ...

Drummond wrote about her salad in a 2009 post on The Pioneer Woman website. “This salad is so freaking good,” she raved in the recipe introduction. “Cold spinach tossed with warm onions, mushrooms, ...

Lynne Tolley from Miss Mary Bobo’s made a Spinach and Beet Salad with Warm Bacon Dressing and Cornbread Croutons. For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make ...

The ketogenic diet has transformed the way we think about salads. No longer just a side dish of iceberg lettuce and tomatoes, ...

It may sound like an unconventional topper for salad, but this old-school bacon dressing from the '70s was a delicious way to ...

A warm dressing poured over tender, fresh spinach so it yields just the right amount of rawness always wins me over, but especially so as the weather cools and I look toward dishes with a real comfort ...

Retro salad dressings like Catalina, Mayfair and celery seed are making a comeback as nostalgic home cooks revive these 1960s ...

A warm dressing poured over tender, fresh spinach so it yields just the right amount of rawness always wins me over, but especially so as the weather cools and I look toward dishes with a real comfort ...