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Spinach & Warm Mushroom Salad

Spinach & Warm Mushroom Salad

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.

Ingredients

  • 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 (½ cup)
  • 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon honey

Instructions

  • 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.

Tips

MAKE AHEAD TIPS

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
SERVINGS 4
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes

Nutrition

Per serving 137 Calories
Total Fat 9 g
Saturated Fat 1 g
Mono Saturated Fat 6 g
Cholesterol 3 mg
Sodium 260 mg
Fiber 3 g
Protein 5 g
Potassium 618 mg
Added Sugars 1 g
Total Sugars 4 g
Calcium 75 mg
Folate 141 mcg
Omega-6 1 g
Vitamin E 4 mg
Zinc 1 mg
Vitamin B3 2 mg
Carbohydrate Servings 1

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