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Salads & sides

Mushroom-Spinach Salad

Mushroom-Spinach Salad recipe
Recipe and Photo by: Midwest Living
Mushrooms, spinach and hard-cooked eggs are drizzled with a smoky-sweet bacon dressing in this hearty layered salad.
time
prep:
1 min
total:
25 min
servings
total:
4 side-dish servings

What You Need

1/2
cup  mayonnaise or salad dressing
1/4
cup  packed light brown sugar
1
 tablespoon red wine vinegar
2
teaspoons  water
4
slices  bacon, crisp-cooked, drained and crumbled (about 1/4 cup)
6
cups  torn fresh spinach
16
large  mushrooms, sliced (about 3 cups)
2
 hard-cooked eggs, chopped
1/4
cup  shredded or grated Parmesan cheese
 Croutons (optional)

Make It

1. For bacon dressing, in a bowl, combine mayonnaise, brown sugar, vinegar, and water. Stir in bacon. Cover; chill.

2. In 4 chilled bowls or on 4 chilled plates, layer spinach, sliced mushrooms, chopped eggs, and Parmesan cheese. Cover; chill until serving time.

3. To serve, transfer dressing to a microwave-safe dish. Micro-cook on 100 percent power (high) for 1 to 2 minutes or until just heated through. (Or heat over low heat in a small saucepan.) Spoon croutons over salads, if you like. Drizzle with dressing. Makes 4 side-dish servings.

Kraft Kitchens Tips

Tip
To hard-cook eggs: Place eggs in a single layer in a medium saucepan. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Cover and store in the refrigerator for up to 3 days.
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