Power Packed Spinach Salad

Total Time:
45 min
20 min
25 min

4 large salads or 6 to 8 side salads

  • 8 slices bacon
  • 10 cups fresh spinach, rinsed, stemmed, and patted dry
  • 2 cups white button mushrooms, wiped clean, trimmed, and sliced
  • 1 cup thinly sliced red onion
  • 2 medium tomatoes, cored and cut into wedges, optional
  • 2 hard-boiled eggs, peeled and thinly sliced, optional
  • Dressing, recipe follows
  • Dressing:
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • Position rack in center of oven and preheat the oven to 375 degrees F.

  • Line a baking sheet with parchment paper and arrange the bacon strips on it. Bake until brown and crispy, about 20 to 25 minutes.

  • Using oven mitts or pot holders, remove the bacon from the oven and let cool, about 15 minutes. Crumble into bite-size pieces.

  • Combine the spinach, bacon, mushrooms, and onion in a large mixing bowl and toss.

  • Divide the spinach mixture among 4 large plates or 8 small plates (either 2-cup or 1-cup portions). Garnish with tomato wedges and or sliced hard-boiled eggs if desired. Drizzle with the dressing and serve.

  • Combine the honey and mustard in a medium mixing bowl and whisk to blend. Slowly add the oil in a steady stream, whisking until blended and smooth. Add the lemon juice, white pepper, and salt and whisk to blend.

  • Yield: 1 cup

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