Sautéed Spinach Salad with Smoky Bacon and Savory Mushrooms
This delightful Spinach Salad with Smoky Bacon and Savory Mushrooms is a comforting twist on the classic wilted spinach salad, elevating it with robust flavors and a hint of zest. Fresh baby spinach is tossed with crispy bacon and sautéed mushrooms, creating a warm, rustic dish. The addition of a tangy dressing featuring Dijon mustard and lemon juice perfectly complements the richness of the bacon while still allowing the fresh greens to shine through. Perfect as a side or a light main, this salad blends crunchy textures and savory tastes for a refreshing meal.
4
Servings
113
Calories
9
Ingredients
Ingredients
Baby Spinach
1 (10 ounce) bag (stems removed, washed)
Bacon
4 slices (cut into 1/2-inch pieces)
Cremini or Button Mushrooms
1/2 lb (wiped clean, thinly sliced)
Extra Virgin Olive Oil
3 tablespoons (divided)
Lemon Juice
2 tablespoons (freshly squeezed)
Dijon Mustard
2 teaspoons (none)
Salt
1/8 teaspoon (none)
Fresh Ground Black Pepper
to taste (none)
Parmesan Cheese
1/3 cup (coarsely grated)
Instructions
1
Begin by removing the stems from the baby spinach. Wash the leaves thoroughly and place them in a large bowl. Cover with a paper towel and refrigerate while you prepare the remaining ingredients.
2
In a 9-inch skillet over medium heat, cook the bacon pieces until they become crispy, about 5-7 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease, and pour off the bacon fat from the skillet.
3
Reheat the skillet over medium-high heat and add 1 tablespoon of olive oil. Add the sliced mushrooms to the skillet and sauté, stirring occasionally, until they are soft and their liquid has evaporated, approximately 5 minutes. Use a slotted spoon to transfer the mushrooms to the plate with the bacon.
4
In the same skillet, add the remaining 2 tablespoons of olive oil, freshly squeezed lemon juice, Dijon mustard, and salt. Use a spatula to mix these ingredients until the mustard is fully dissolved into the dressing.
5
Return the cooked bacon and sautéed mushrooms to the skillet and cook for an additional 30 seconds to warm through and slightly thicken the juices.
6
Pour the bacon and mushroom mixture over the chilled spinach in the large bowl. Season with freshly ground black pepper to taste and sprinkle with coarsely grated Parmesan cheese.
7
Toss the salad gently to combine all the ingredients. Serve immediately while warm for the best flavor and texture.
Nutrition Information
7.5g
Fat
2.5g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Sautéed Spinach Salad with Smoky Bacon and Savory Mushrooms?
It is a comforting twist on the classic wilted spinach salad that features baby spinach, crispy bacon, and sautéed mushrooms in a tangy Dijon and lemon dressing.
How many servings does this recipe yield?
This recipe yields 4 servings.
What are the primary ingredients needed for this salad?
The main ingredients include baby spinach, bacon, cremini or button mushrooms, extra virgin olive oil, lemon juice, Dijon mustard, salt, black pepper, and Parmesan cheese.
How many calories are in one serving?
There are 113 calories per serving.
What is the protein content per serving?
Each serving contains 6.25g of protein.
How much fat is in this recipe?
Each serving contains 7.5g of fat.
What is the carbohydrate count for this salad?
The salad contains 2.5g of carbohydrates per serving.
How should the spinach be prepared before starting?
The stems should be removed, and the leaves should be washed thoroughly and refrigerated in a large bowl covered with a paper towel.
What type of mushrooms work best for this recipe?
Cremini or button mushrooms are recommended for this recipe.
How long does it take to cook the bacon?
The bacon pieces should be cooked over medium heat for 5-7 minutes until they become crispy.
What do I do with the bacon fat in the skillet?
After cooking the bacon, you should pour off the excess bacon fat from the skillet.
How should the mushrooms be cooked?
Sauté the sliced mushrooms in 1 tablespoon of olive oil for approximately 5 minutes until soft and the liquid has evaporated.
What ingredients make up the salad dressing?
The dressing is made of 2 tablespoons of olive oil, freshly squeezed lemon juice, Dijon mustard, and salt.
How do I ensure the mustard is properly mixed?
Use a spatula in the skillet to mix the ingredients until the mustard is fully dissolved into the dressing.
When do I add the bacon and mushrooms back into the skillet?
Return them to the skillet after making the dressing and cook for an additional 30 seconds to warm through.
What kind of cheese is used for the topping?
The recipe calls for 1/3 cup of coarsely grated Parmesan cheese.
How should the salad be served for the best flavor?
The salad should be served immediately while warm for the best flavor and texture.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a healthy side dish.
What size skillet is recommended?
A 9-inch skillet is recommended for cooking the ingredients.
How much Dijon mustard is required?
The recipe requires 2 teaspoons of Dijon mustard.
What is the total number of ingredients used?
The recipe uses a total of 9 ingredients.
How should the mushrooms be prepared?
The mushrooms should be wiped clean and thinly sliced.
How much lemon juice is needed?
You need 2 tablespoons of freshly squeezed lemon juice.
How is the bacon prepared before cooking?
The bacon should be cut into 1/2-inch pieces.
What type of olive oil is used?
Extra Virgin Olive Oil is used throughout the recipe.
What is the recommended category for this dish?
It is categorized under Salads.
How is the salad tossed?
Toss the salad gently after pouring the warm bacon and mushroom mixture over the chilled spinach.
What is the preparation for the Parmesan cheese?
The Parmesan cheese should be coarsely grated.
Does the recipe include fiber or sugar information?
No, fiber and sugar nutritional data are not provided for this recipe.
How much salt is used in the dressing?
The recipe calls for 1/8 teaspoon of salt.