Name: Spinach Mushroom Salad
Prep time: 20 min
Total time: 20 min
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

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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!

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.

Tips for Spinach mushroom salad

Use feta or gouda cheese instead of parmesan., for a different flavor.
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!

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Spinach Mushroom Salad

Savory Spinach Mushroon Salad is teh perfect side dish to balance your meal. The no sugar spinach salad dressing is heavy on the garlic flavor, and full of healthy fats.

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: American

Keyword: spinach mushroom salad

Servings:

Calories: 110kcal

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

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.

Nutrition