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Spinach & Warm Mushroom Salad

Spinach & Warm Mushroom 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.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 8cups spinach, tough stems removed
  • 2cups coarsely chopped radicchio
  • 2tablespoons extra-virgin olive oil, divided
  • 2slices bacon, chopped
  • 1large shallot, halved and sliced (1/2 cup)
  • 3cups sliced mixed mushrooms, such as shiitake, oyster and cremini
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 2tablespoons white balsamic vinegar
  • 1/2teaspoon honey


  1. Combine spinach and radicchio in a large bowl.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add bacon and shallot and cook, stirring, until the bacon is crisp, 4 to 5 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat and stir in the remaining 1 tablespoon oil, vinegar and honey, scraping up any browned bits. Immediately pour the warm vinaigrette over the spinach mixture and toss to coat.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 137kcal
Carbohydrate Total 11g
Total Sugars 4g
Added Sugars 1g
Fiber 3g
Total Fat 9g
Saturated Fat 1g
Mono Saturated Fat 6g
Cholesterol 3mg
Sodium 260mg
Protein 5g
Potassium 618mg
Calcium 75mg
Folate 141mcg
Omega-6 1g
Vitamin E 4mg
Zinc 1mg
Vitamin B3 2mg