Recipes > Salad > Green Salads > Spinach Salad > Spinach and Mushroom Salad

Spinach and Mushroom Salad

Spinach and Mushroom Salad Recipe


Spinach, crumbled bacon, and mushrooms are topped with a warm tangy dressing in this delicious salad.


  • 4 slices bacon
  • 2 large eggs eggs
  • 2 teaspoons white sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 pound spinach
  • ¼ pound fresh mushrooms, sliced


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  3. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  4. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  5. Top salad with mushrooms and bacon, garnish with egg.

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Nutritional Information

Spinach and Mushroom Salad

Servings Per Recipe: 4
Calories: 126.4
% Daily Value *
protein: 21 %
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 11 %
fat: 10 %
saturated fat: 11 %
cholesterol: 34 %
vitamin a iu: 215 %
niacin equivalents: 38 %
vitamin b6: 20 %
vitamin c: 54 %
folate: 59 %
calcium: 13 %
iron: 21 %
magnesium: 35 %
potassium: 23 %
sodium: 25 %
thiamin: 19 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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