READY IN 45 mins

Spinach and Mushroom Salad

Read Reviews (83)

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

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
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.
Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
Top salad with mushrooms and bacon, garnish with egg.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 23, 2003

This was delicious!

—GINAH1

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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.

—blue1969

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110 Ratings

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.

—Navy_Mommy

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Mar 28, 2003

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

—NJBAKER

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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.

—carol.lucido

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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.

—CAROL

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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.

—EUROMOM98

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Jun 16, 2003

this was really good! i have made it several times since trying it for the first time. i add more bacon than called for and do not always break the stems off of the spinach, but that doesnt matter. my husband likes it too (has even requested it) and he doesnt like raw spinach!

—MMS1115

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Nutrition

Calories
126 kcal
6%

Carbohydrates
7.5 g
2%

Cholesterol
116 mg
39%

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.

Nutritional Information

Spinach and Mushroom Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 126
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 2.1g 10 %
Cholesterol 116mg 39 %
Sodium 625mg 25 %
Potassium 814mg 23 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 2.8g 11 %
Protein 10.6g 21 %
Sugars 3.2g
Vitamin A 215 %
Vitamin C 54 %
Calcium 16 %
Iron 38 %
Thiamin 19 %
Niacin 38 %
Vitamin B6 20 %
Magnesium 35 %
Folate 131 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.