Spinach Bacon Mushroom Salad
Elevate your salad game with this irresistible Spinach Bacon Mushroom Salad, a perfect harmony of savory and vibrant flavors. Tender baby spinach leaves create the fresh base for crispy, crumbled bacon and golden, sautéed cremini mushrooms, all tossed together with thinly sliced red onion for a touch of bite. A tangy-sweet homemade dressing made from olive oil, red wine vinegar, Dijon mustard, and honey ties it all together. Top it off with creamy slices of hard-boiled egg for a hearty, satisfying finish. This warm spinach salad not only comes together in just 30 minutes but also balances gourmet flair with approachable ingredients, making it an ideal choice for a quick lunch or an impressive side dish.
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Recipe Information
Ingredients
- 6 cups baby spinach leaves
- 6 slices bacon
- 2 cups cremini mushrooms
- 0.5 medium red onion
- 2 hard-boiled eggs
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the baby spinach leaves. Set aside in a large salad bowl.
Cook the bacon strips in a skillet over medium heat until crispy. Remove the bacon from the skillet and place them on a paper towel-lined plate to drain. Once cooled, crumble the bacon into bite-sized pieces.
Clean the cremini mushrooms and slice them thinly. Using the same skillet with the residual bacon fat, sauté the mushrooms over medium heat for 4-5 minutes until they are tender and golden brown. Remove from heat and allow to cool slightly.
Peel and thinly slice half a red onion. Add these slices to the salad bowl with the spinach.
Peel and slice the hard-boiled eggs into rounds or wedges. Set aside for garnish.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
Assemble the salad by layering the sautéed mushrooms and crumbled bacon over the spinach and red onion. Drizzle the dressing over the salad and toss gently to combine.
Top the salad with sliced hard-boiled eggs as a garnish. Serve immediately while the mushrooms and bacon are still warm.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
