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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2014


Ingredient Checklist


Instructions Checklist
  • Combine spinach and radicchio in a large bowl.

  • 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 Facts

137.1 calories; protein 4.7g 9% DV; carbohydrates 11.5g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 3.9g; fat 8.8g 14% DV; saturated fat 1.5g 7% DV; cholesterol 3.5mg 1% DV; vitamin a iu 5871.6IU 117% DV; vitamin c 20.1mg 33% DV; folate 140.7mcg 35% DV; calcium 74.7mg 8% DV; iron 2.3mg 13% DV; magnesium 64.8mg 23% DV; potassium 617.8mg 17% DV; sodium 259.6mg 10% DV; thiamin 0.1mg 8% DV; added sugar 1g.

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Rating: 4 stars
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! Read More