Spinach Salad with Bacon and Mushrooms
Elevate your salad game with this irresistible Spinach Salad with Bacon and Mushrooms, a perfect combination of crisp, fresh greens and warm, savory goodness. Tender spinach leaves are tossed with golden sautéed cremini mushrooms, crispy bacon crumbles, and thin slices of red onion, then finished with a luscious, homemade warm vinaigrette infused with garlic, Dijon mustard, and a touch of honey. Topped with slices of hard-boiled eggs for added richness, this quick and satisfying dish is ready in just 30 minutes and makes a delicious lunch or light dinner for four. Ideal for those seeking a wholesome yet indulgent recipe, this salad strikes the perfect balance of flavors and textures for any occasion.
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Recipe Information
Ingredients
- 6 cups fresh spinach leaves
- 6 slices bacon
- 2 cups cremini mushrooms
- 2 tablespoons olive oil
- 0.5 medium red onion
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large hard-boiled eggs
Instructions
Wash and dry the spinach leaves thoroughly and set aside.
Slice the cremini mushrooms and the red onion thinly. Mince the garlic cloves.
In a large skillet, cook the bacon slices over medium heat until they are crispy, about 6–8 minutes. Remove the bacon from the skillet and place on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease in the skillet and discard the rest.
Add the sliced mushrooms to the skillet with the reserved bacon grease. Sauté over medium heat until the mushrooms are soft and golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the minced garlic and sliced red onion. Cook until the onion is soft and aromatic, about 2–3 minutes. Lower the heat to medium-low.
To make the warm vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Pour the mixture into the skillet with the garlic and onion, stirring until heated through, about 1–2 minutes. Remove from heat.
Crumble the cooked bacon and peel and slice the hard-boiled eggs.
Assemble the salad by placing the spinach leaves in a large bowl. Top with sautéed mushrooms, crumbled bacon, hard-boiled egg slices, and the warm vinaigrette. Toss gently to coat.
Serve immediately and enjoy!
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 17.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2984 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.
