Spinach and Mushroom Salad Recipe
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
4-6 side salads
- Serves:
- 4-6
ingredients
- 9 ounces spinach (baby leaves best)
- 1⁄4 lb white mushroom, sliced
- 1⁄2 red onion, thinly sliced (optional)
- 1⁄2 cup crisp bacon, crumbled (optional)
-
salad dressing
- 3 tablespoons olive oil
- 1⁄2 tablespoon white vinegar
- 1⁄2 tablespoon balsamic vinegar
- 1 teaspoon garlic, minced
- salt and pepper
- 1⁄2 - 1 teaspoon Dijon mustard
- 1⁄4 teaspoon minced parsley
directions
- Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
- Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
- To serve, toss the ingredients in a salad bowl and serve on salad plates.
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Reviews
-
I came across this recipe because I was specifically searching for a copycat recipe for the Melting Pot's spinach and mushroom salad. This salad was pretty good, overall. I think I misjudged the amounts a little bit - I don't think I added enough bacon to it. The dressing was very good - I think I added a little too much garlic, so I had to add extra balsamic vinegar to sweeten it a bit. Also, we only had yellow mustard instead of Dijon. But I do plan to make it again - I really enjoyed it. Thanks for the recipe!
RECIPE SUBMITTED BY
I'm an ordained minister in the Christian Church (Disciples of Christ) who is taking a couple of years off from parish ministry to stay at home, write, and raise my twin toddler children. My wonderful husband works in publishing as a senior development editor. Our schedules are pretty hectic, so I'm always on the lookout for healthy, easy, and fast recipes--especially one pot meals.