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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.


  • 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


  • 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.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


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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