A simple, savory spinach mushroom salad that comes together quickly. Use pre-washed spinach and sliced mushroom for a fast prep time. Some bacon, onion, and a generous amount of garlic round out the flavor profile. Perfect summer side dish for grilled chicken drumsticks.
Quick Look at the recipe
- ⏱️ Prep Time: 20 min
- ⌛ Total Time: 20 min
- 🍽️ Servings: 12
- 🔥 Calories: 112 kcal
- 🥗 Perfect side dish for summer grilling, holiday dinners, and weekday lunches.
- ✅ Difficulty: Easy
- 🍳 Serving Suggestions: Great alongside Hearty Elk Lasagna, wine-Braised Elk Shanks, or Grilled Pronghorn Backstrap.
Recipe Tips and Substitutions
- Cheese: Use feta or gouda cheese instead of parmesan., for a different flavor.
- Mushrooms: I like to buy whole mushrooms and slice them very thinly.
- Use pre-sliced mushrooms and pre-cooked bacon, to save time.
- This salad is best eaten the same day, as the spinach will wilt the second day.
- Keto friendly and paleo friendly recipe!
Make spinach mushroom salad
Measure the spinach by packing tightly into the measuring cup. Place spinach in a large mixing bowl. If you are using whole mushrooms, slice them very thinly. Slice onions very thin and add to bowl. Fry bacon, drain and cool. Chop and add bacon. Add shredded Parmesan cheese.
To prepare the dressing for the spinach salad
Place oil, lemon juice, garlic, mustard, salt & pepper in a small bowl and whisk together well. Continue whisking the dressing while you pour it over the salad. Then use a large spoon or salad tongs to gently toss the salad.
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Spinach Mushroom Salad
Ingredients
- 4 cups spinach packed
- 4 slices bacon cooked and crumbled
- 1 cup parmesan cheese shredded
- 8 mushrooms sliced thin
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 2 cloves garlic pressed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon ground mustard
- ½ yellow onion sliced thin
Instructions
- Slice mushrooms very thin. Fry and crumble bacon. Slice onions very thin.
- Mix all vegetables and cheese together.
- Whisk the olive oil, lemon juice, garlic, salt, pepper, and mustard together and pour over salad. Toss gently.
- Best if eaten the same day. Store leftovers in fridge.
Great salad, not complicated!
can I use other type of mustard?
Yes! Whatever you have or prefer is fine.