Mushroom-Spinach Salad | Midwest Living

Mushroom-Spinach Salad

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Mushroom-Spinach Salad

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  • Makes: 4 servings
  • Start to Finish 25 mins

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

Ingredients

  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup packed light brown sugar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons water
  • 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)

Directions

  1. For bacon dressing, in a bowl, combine mayonnaise, brown sugar, vinegar, and water. Stir in bacon. Cover; chill.
  2. In 4 chilled bowls or on 4 chilled plates, layer spinach, sliced mushrooms, chopped eggs, and Parmesan cheese. Cover; chill until serving time.
  3. 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.

Tip

  • 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 Facts

(Mushroom-Spinach Salad)

Servings Per Recipe 4, calcium (mg) 141, sodium (mg) 477, chol. (mg) 133, sat. fat (g) 5, vit. A (RE) 649, fiber (g) 3, cal. (kcal) 375, vit. C (mg) 27, iron (mg) 5, Fat, total (g) 30, pro. (g) 12, carb. (g) 18

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