Spinach & Warm Mushroom Salad

Spinach & Warm Mushroom Salad

1 Review
From: EatingWell Magazine, September/October 2014

In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 cups spinach, tough stems removed
  • 2 cups coarsely chopped radicchio
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 slices bacon, chopped
  • 1 large shallot, halved and sliced ( ½ cup)
  • 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon honey

Preparation

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  • Ready In

  1. Combine spinach and radicchio in a large bowl.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add bacon and shallot and cook, stirring, until the bacon is crisp, 4 to 5 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat and stir in the remaining 1 tablespoon oil, vinegar and honey, scraping up any browned bits. Immediately pour the warm vinaigrette over the spinach mixture and toss to coat.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 137 calories; 9 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 5 g protein; 141 mcg folate; 3 mg cholesterol; 4 g sugars; 1 g added sugars; 5,872 IU vitamin A; 20 mg vitamin C; 75 mg calcium; 2 mg iron; 260 mg sodium; 618 mg potassium
  • Nutrition Bonus: Vitamin A (117% daily value), Folate (35% dv), Vitamin C (33% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1½ fat

Reviews 1

January 29, 2015
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By: marthajbates
Great winter salad In the (many) months when lettuce is ho hum, spinach is usually great. This comes together really nicely, and the hot dressing wilts the spinach just to the right point. Last night I didn't have mushrooms or radicchio, so added a little more shallot and some plain canned corn. Sounds weird, tasted great. A few halved cherry tomatoes for color, we ate a whole bag of spinach. Pros: Easy, quick, delicious, flexible Cons: A lot is not enough!