Spinach And Mushroom Salad Recipes

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SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

FRESH MUSHROOM SPINACH SALAD



Fresh Mushroom Spinach Salad image

I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

3 cups torn fresh spinach
1/2 cup sliced fresh mushrooms
1/2 cup seasoned croutons
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1-1/2 teaspoons sugar
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon crumbled cooked bacon

Steps:

  • In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH, BACON, AND MUSHROOM SALAD



Spinach, Bacon, and Mushroom Salad image

Simple and delicious!

Provided by Dana

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 7

4 slices bacon
12 ounces fresh spinach leaves, torn
¾ cup sliced fresh mushrooms
¾ cup croutons
4 hard-cooked eggs, chopped
1 pinch ground black pepper, to taste
¾ cup ranch salad dressing (such as Hidden Valley® Original Ranch®)

Steps:

  • Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
  • Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 6.3 g, Cholesterol 156.1 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 553 mg, Sugar 2.1 g

SPINACH SALAD WITH MUSHROOMS AND PARMESAN



Spinach Salad with Mushrooms and Parmesan image

Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

Steps:

  • Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
  • Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

Enjoy a tasty, Healthy Living Spinach and Mushroom Salad in just 10 minutes! For something extra, add some bacon pieces to our Spinach and Mushroom Salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 5

4 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup thin red onion slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup walnut pieces

Steps:

  • Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
  • Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
  • Pour over spinach mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SPINACH AND MUSHROOM SALAD WITH CITRUS VINAIGRETTE



Spinach and Mushroom Salad With Citrus Vinaigrette image

This salad has the regular ingredients you would expect to find in a spinach salad, but the dressing makes it extraordinary.

Provided by Marie

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons cider vinegar
1 crushed garlic clove
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
8 mushrooms, sliced
6 cups fresh Baby Spinach
8 -10 grape tomatoes, halved
1/2 red onion, sliced thin
4 slices bacon, cooked and crumbled

Steps:

  • Mix all dressing ingredients together and refrigerate for flavors to develop.
  • Add mushrooms to dressing and toss to coat.
  • Refrigerate mushroom mixture for at least 30 minutes.
  • Just before serving, place spinach in a salad bowl with tomatoes and onions; add mushroom mixture and toss together.
  • Top with crumbled bacon.

Nutrition Facts : Calories 199.2, Fat 19.1, SaturatedFat 4, Cholesterol 10.3, Sodium 250.7, Carbohydrate 4.6, Fiber 1.3, Sugar 1, Protein 3.7

SPINACH MUSHROOM SALAD



Spinach Mushroom Salad image

It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1-1/2 teaspoons white wine vinegar
1 garlic clove, minced
3/4 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
Dash to 1/8 teaspoon coarsely ground pepper
8 medium fresh mushrooms, sliced
7 cups torn fresh spinach

Steps:

  • In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

Nutrition Facts :

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

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

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

6 ounces portobello mushrooms
1/2 of 10-ounce package of fresh spinach
1 teaspoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar

Steps:

  • Turn on a toaster oven to broil, or use a regular oven.
  • Wash and slice mushrooms, and broil until they soften, about 7 minutes.
  • Wash spinach, remove tough stems, break into small pieces and dry.
  • In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture. Serve.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH, MUSHROOM, AND RED-ONION SALAD



Spinach, Mushroom, and Red-Onion Salad image

A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

1 baguette (8 ounces), cubed
6 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces baby spinach
1 medium red onion, halved and thinly sliced

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
  • In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
  • Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  • Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  • Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  • Top salad with mushrooms and bacon, garnish with egg.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

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Top Asked Questions

What are the best tips for making mushroom and spinach salad?
In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette. Combine spinach and radicchio in a large bowl. Heat 1 tablespoon oil in a large skillet over medium heat.
How do you make spinach salad with bacon and vinegar?
Directions. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated. Top salad with mushrooms and bacon,...
How to cook mushrooms and spinach on the grill?
Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes. Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted.
How do you add spinach to a salad?
Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.)

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