Spinach & Warm Mushroom Salad

September/October 2014

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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.

Spinach & Warm Mushroom Salad

Makes: 4 servings

Serving Size: about 2 cups

Active Time:

Total Time:


  • 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 (1/2 cup)
  • 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon honey


  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.


Per serving: 137 calories; 9 g fat (1 g sat, 6 g mono); 3 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 4 g total sugars; 5 g protein; 3 g fiber; 260 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (117% daily value), Folate (35% dv), Vitamin C (33% dv), Potassium (18% dv), Magnesium (16% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 1/2 fat

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