Spinach and Mushroom Salad

4.5
(128)

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

5
5
5
5
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 slices bacon

  • 2 eggs

  • 2 teaspoons white sugar

  • 2 tablespoons cider vinegar

  • 2 tablespoons water

  • ½ teaspoon salt

  • 1 pound spinach

  • ¼ pound fresh mushrooms, sliced

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.

Nutrition Facts (per serving)

126 Calories
7g Fat
8g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 126
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 103mg 34%
Sodium 625mg 27%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 11g
Vitamin C 33mg 163%
Calcium 128mg 10%
Iron 4mg 21%
Potassium 814mg 17%

* 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.

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