Spinach Salad With Bacon and Mushrooms

Total Time
Prep 20 mins
Cook 0 mins

A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.

Ingredients Nutrition


  1. Stem the spinach and place in a large bowl.
  2. Cover with a paper towel and refrigerate while preparing the rest of the salad.
  3. In a 9-inch skillet, cook the bacon until crisp.
  4. Transfer to a paper towel-lined plate.
  5. Pour off the fat.
  6. Put the skillet back over medium-high heat and add a tablespoon olive oil.
  7. Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
  8. Remove with a slotted spoon to a plate.
  9. Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
  10. Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
  11. Pour over the spinach, season with pepper and add the Parmesan.
  12. Toss and serve.


Most Helpful

Great salad. I used Turkey Bacon for lower fat. I also microwaved each salad after I put the dressing on for 1 minute to wilt the spinach leaves. It was a big hit!!

Gina #5 September 16, 2007

This is much more than just a nice variation of the classic wilted spinach salad, it is a *great variation* of it! I used button mushrooms & made only 1 sml chg when I added thinly sliced red onion as a pers pref to the tasty dressing in Step 9 of the prep. I served it w/a pasta dish & loved every bite of this delicious salad! This was a happy PAC choice & joined my other favourite RZ salads as dinner party worthy. Thx for sharing this great recipe w/us.

twissis April 23, 2007

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