Best 4 Spinach Salad With Bacon Mushrooms And Onions Recipes

Indulge in a culinary symphony with our exquisite Spinach Salad, a delightful melange of flavors and textures that will tantalize your taste buds. This vibrant salad features crisp spinach leaves tossed in a tangy vinaigrette dressing, creating a refreshing base for the symphony of ingredients to follow. Savor the smoky, savory notes of crispy bacon bits, the earthy umami of sautéed mushrooms, and the sweet crunch of caramelized onions. Topped with crumbled blue cheese and hard-boiled eggs, this salad becomes a textural masterpiece, with each bite offering a unique and satisfying sensation. But that's not all! This recipe article also includes variations to suit every palate, from a lighter version with grilled chicken to a vegetarian delight with roasted tofu. Dive into this culinary adventure and discover your perfect Spinach Salad symphony.

Let's cook with our recipes!

MY SPINACH SALAD

My Spinach Salad image

This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s

Categories main dish salad

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 oz. weight Baby Spinach, Washed Dried And Stems Removed
3 tbsp. Reserved Bacon Grease
3 tbsp. Red Wine Vinegar
2 tsp. Sugar
1/2 tsp. Dijon Mustard
1 dash Salt

Steps:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

SPINACH SALAD WITH WARM BACON DRESSING

Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH BACON AND MUSHROOMS

Spinach Salad With Bacon and Mushrooms image

A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.

Provided by lazyme

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) bag Baby Spinach
4 slices bacon, cut into 1/2-inch pieces
1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
1/3 cup parmesan cheese, coarsely grated

Steps:

Stem the spinach and place in a large bowl.
Cover with a paper towel and refrigerate while preparing the rest of the salad.
In a 9-inch skillet, cook the bacon until crisp.
Transfer to a paper towel-lined plate.
Pour off the fat.
Put the skillet back over medium-high heat and add a tablespoon olive oil.
Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
Remove with a slotted spoon to a plate.
Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
Pour over the spinach, season with pepper and add the Parmesan.
Toss and serve.

SPINACH, BACON & MUSHROOM SALAD

Spinach, Bacon & Mushroom Salad image

The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!

Provided by Debber

Categories Salad Dressings

Time 20m

Yield 1 huge bowl, 5-7 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb bacon
4 -8 cups spinach
1 small onion, chopped
4 tablespoons cider vinegar or 4 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled egg, chopped (optional)
radish, sliced (optional)
mushroom, sliced (optional)

Steps:

In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
While bacon is frying, mix greens with onion in a large serving bowl.
To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
Drizzle dressing over greens in bowl; toss gently.
Garnish with eggs, radishes, and mushrooms.
Serve immediately.

Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1

Tips:

For the best flavor, use fresh spinach leaves that are not wilted or bruised.
To save time, you can use pre-cooked bacon and mushrooms.
If you don't have white wine vinegar, you can substitute apple cider vinegar or lemon juice.
To make the salad more substantial, you can add cooked chicken or shrimp.
For a vegetarian version of the salad, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

This spinach salad is a delicious and healthy way to enjoy fresh spinach. The combination of bacon, mushrooms, onions, and hard-boiled eggs makes for a flavorful and satisfying salad that is perfect for a light lunch or dinner. The dressing is simple to make and adds a tangy flavor to the salad. With its colorful ingredients and delicious taste, this salad is sure to be a hit at your next gathering.