Tangy Mushroom Spinach Salad Recipes

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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 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

ITALIAN SPINACH AND MUSHROOM SALAD



Italian Spinach and Mushroom Salad image

Wishing for a dinner salad that pleases everyone? Here it is!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 6

1 package (10 oz) fresh spinach leaves, rinsed and patted dry
1 package (8 oz) sliced mushrooms
1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing

Steps:

  • In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 11 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 8 g, TransFat 0 g

TANGY SPINACH SALAD



Tangy Spinach Salad image

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

Provided by Bmlove

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

½ onion, chopped
⅓ cup white sugar
¼ cup apple cider vinegar
¼ cup canola oil
1 ½ tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 (9 ounce) bag fresh spinach, chopped
⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
3 hard-boiled eggs, crumbled
⅓ cup crumbled cooked bacon

Steps:

  • Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
  • Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.5 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 665.7 mg, Sugar 10.4 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

An easy and delicious simple salad

Provided by Melissa

Categories     Salad

Time 10m

Number Of Ingredients 7

1 bag of pre-washed baby spinach (about 8 ounces or 5 big handfuls)
2 small lemons
1 tbsp dijon
1 small container of white mushrooms (cleaned) (about 5 ounces)
4 tbsp good quality extra virgin olive oil
1 tsp salt (or to taste)
fresh ground pepper to taste

Steps:

  • Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
  • Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
  • In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
  • Drain your mushrooms and add them to the bowl along with your baby spinach.
  • Toss the dressing and your salad together and serve immediately

Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 624 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

MUSHROOM SPINACH THAI SALAD



Mushroom Spinach Thai Salad image

Provided by Cooking Channel

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 medium onion, thinly sliced
6 tablespoons freshly squeezed lime juice (from about 3 limes)
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1/3 cup soy sauce
3 tablespoons sugar
2 jalapenos (preferably red), minced
2 cups mixed fresh basil, cilantro and mint leaves, chopped
2 cups mixed fresh basil, cilantro and mint leaves, chopped
4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick
2 tablespoons toasted white sesame seeds
1 pound spinach, rinsed, stemmed and roughly chopped

Steps:

  • 1. Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.
  • 2. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.
  • 3. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.

SPINACH SALAD WITH SLUMPED MUSHROOMS



Spinach Salad with Slumped Mushrooms image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 to 8 very large white mushroom caps, very thinly sliced
1 small red onion, very thinly sliced
2 teaspoons lemon zest
2 lemons, juiced
1/3 cup extra-virgin olive oil
Salt and pepper
1 teaspoon ground fennel or a sprinkle of fennel seeds
1/2 teaspoon crushed red pepper flakes
3 bundles farm spinach, trimmed and washed

Steps:

  • Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes. Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.

FRESH MUSHROOM AND SPINACH SALAD



Fresh Mushroom and Spinach Salad image

A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.

Provided by TheKatsiki

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons tarragon or 2 tablespoons wine vinegar
3/4 teaspoon salt
1 small garlic clove, crushed
1 dash fresh ground pepper
8 ounces mushrooms, sliced
16 ounces spinach, torn into bite-size pieces
1/4 cup olive oil or 1/4 cup vegetable oil

Steps:

  • Mix vinegar, salt, garlic and pepper.
  • Toss the mushrooms in the mixture and let stand for 15 minutes.
  • Toss the spinach and oil until leaves glisten.
  • Toss the mushroom mixture with spinach.
  • Serve immediately.

Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6

TANGY SPINACH SALAD & BACON DRESSING



Tangy Spinach Salad & Bacon Dressing image

Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.

Provided by Tona C.

Categories     Salad Dressings

Time 50m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 12

16 ounces Baby Spinach
6 eggs, hard boiled and sliced
16 pieces cooked bacon, chopped
9 tablespoons red wine vinegar
4 -6 tablespoons sugar
2 teaspoons Dijon mustard
sea salt
fresh ground black pepper
12 medium white mushrooms, sliced
6 ounces red onions, very thinly sliced (1 small)
1 cup dried cranberries
garlic cheese crouton

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
  • Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
  • Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4

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

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

TANGY PASTA SALAD WITH SPINACH



Tangy Pasta Salad with Spinach image

The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3/4 pound cooled cooked short pasta, such as campanelle
3 large celery stalks, thinly sliced
2 cups baby spinach, chopped
1/4 cup capers, rinsed and chopped
6 tablespoons Lemon-Herb Dressing
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Nutrition Facts : Calories 421 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

TANGY SPINACH SALAD



Tangy Spinach Salad image

Bacon and chow mein noodles bring lively crunch to this refreshing salad. "I made this for two of my best girlfriends and they loved it. One even served it to her husband for weeks!" Judy Sellgren - Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons canola oil
3 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1 package (6 ounces) fresh baby spinach
3 hard-boiled large eggs, chopped
1/3 cup chow mein noodles
1/3 cup real bacon bits

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the spinach, eggs, chow mein noodles and bacon. Drizzle with dressing; toss to coat. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 11g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

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