Spinach and Mushroom Salad Recipe - Allrecipes.com
Spinach and Mushroom Salad Recipe
  • READY IN 45 mins

Spinach and Mushroom Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Jul 23, 2003

This was delicious!

Most Helpful Critical Review
Oct 16, 2005

I hate to be the downer but I really did not like this recipe. Maybe it was the bacon grease dressing, but it was just "blah." I prefer a spinach salad with red onions and croutons in addition to the bacon, eggs, and mushrooms.

Aug 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.

Mar 28, 2003

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

Jan 05, 2004

I have made this recipe a number of times and it always gets rave reviews. I also like to add avocado slices and roasted nuts (either pecans or almonds) to the recipe for variation.

Jun 08, 2005

I really like this recipe. The first time I made it, though, I found that there wasn't nearly enough dressing, so I've doubled it ever since. Even then, it's a little sparse. Nonetheless, this is really tasty. I served it a couple weeks ago, along with a pork roast and oven-roasted potatoes, and our guest (who eats like a bird) really chowed down on this dish. Very, very good. Thanks, Monique.

Jul 30, 2003

I loved this salad!! Great flavor too!I made all ahead and poured the hot dressing over and tossed just before serving. Very Good.

Sep 21, 2005

My husband really loved this salad. Next time I may make a little more dressing, but other than that, it was FABULOUS!!! thanks!!!


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 625 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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