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Spinach and Mushroom Salad

Spinach and Mushroom Salad

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MONIQUET

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  3. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  4. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  5. Top salad with mushrooms and bacon, garnish with egg.
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Reviews

GINAH1
34
7/23/2003

This was delicious!

Navy_Mommy
29
8/14/2003

I love this recipe. I had spinach salad at a restaurant in one of the local casinos and couldn't get enough. This recipe was every bit as good and so easy to make. You may need to adjust the sugar to taste. I also added some sugared pecans. Eat while hot for the best taste. Next time I think I will try it with Balsamic vinegar.

NJBAKER
23
3/28/2003

Very tasty. I used balsamic vinegar as opposed to cider vinegar because I didn't have the cider.