Spinach Salad with Mushrooms - Kraft Recipes Top
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Spinach Salad with Mushrooms

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4 servings

Mushrooms get a starring role in this spinach salad, but it's the other toppings—hard-cooked eggs and turkey bacon—that make it hearty.

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What You Need

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Make It

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  • Layer spinach, mushrooms and eggs on 4 plates; sprinkle with cheese.
  • Mix mayo, sugar, vinegar and water in medium microwaveable bowl until blended; stir in bacon. Microwave on HIGH 1 min. or until heated through.
  • Sprinkle salads with sunflower kernels. Drizzle with mayo mixture.

Special Equipment Needed


Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.

How to Hard Cook the Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 410
Total fat 31g
Saturated fat 6g
Cholesterol 120mg
Sodium 600mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 13g
Protein 13g
% Daily Value
Vitamin A 150 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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