Mushroom-Spinach Salad
Recipe from Midwest Living

A sweet bacon dressing livens up the spinach in this fresh-tasting side-dish salad.

Mushroom-Spinach Salad

by 2  people

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  • 1/2  cup 
    mayonnaise or salad dressing
  • 1/4  cup 
    packed light brown sugar
  • 1   tablespoon 
    red wine vinegar
  • 2   teaspoons 
  • 4   slices 
    bacon, crisp-cooked, drained and crumbled (about 1/4 cup)
  • 6   cups 
    torn fresh spinach
  • 16   large 
    mushrooms, sliced (about 3 cups)
  • 2   
    hard-cooked eggs, chopped
  • 1/4  cup 
    shredded or grated Parmesan cheese
    Croutons (optional)
For bacon dressing, in a bowl, combine mayonnaise, brown sugar, vinegar, and water. Stir in bacon. Cover; chill.
In 4 chilled bowls or on 4 chilled plates, layer spinach, sliced mushrooms, chopped eggs, and Parmesan cheese. Cover; chill until serving time.
To serve, transfer dressing to a microwave-safe dish. Micro-cook on 100 percent power (high) for 1 to 2 minutes or until just heated through. (Or heat over low heat in a small saucepan.) Spoon croutons over salads, if you like. Drizzle with dressing. Makes 4 side-dish servings.
  • To hard-cook eggs: Place eggs in a single layer in a medium saucepan. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Cover and store in the refrigerator for up to 3 days.
Nutrition information
Per Serving: cal. (kcal) 375, Fat, total (g) 30, chol. (mg) 133, sat. fat (g) 5, carb. (g) 18, fiber (g) 3, pro. (g) 12, vit. A (RE) 649, vit. C (mg) 27, sodium (mg) 477, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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