Recipe courtesy of Gourmet Magazine

Spinach, Mushroom, and Bacon Salad

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  • Level: Easy
  • Yield: 4 servings
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1 pound spinach, coarse stems discarded and leaves washed well and spun dry (about 6 cups)

10 ounces mushrooms, sliced thin

3 slices bacon, cooked until crisp, drained and crumbled

2 scallions, minced

2 hard boiled eggs, chopped

1/4 cup Spinach Salad Dressing, recipe follows

Spinach Salad Dressing:

3 tablespoons fresh lemon juice

1 tablespoon tarragon vinegar

1 tablespoon mayonnaise

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sugar

1 very small garlic clove, chopped

1 cup olive oil


  1. Chiffonade spinach and place on platter. Mound mushrooms in center of platter. Sprinkle bacon, scallions, and hard boiled egg around mushrooms and spinach. Drizzle with dressing.

Spinach Salad Dressing:

  1. In a food processor blend all ingredients except oil until smooth and with motor running add oil in a stream, blending until emulsified. Transfer dressing to a jar and keep chilled, covered, until serving.