Make this Bacon and Mushroom Salad in just 15 minutes! Simply toss spinach with bacon, mushrooms, veggies and dressing to make a scrumptious Bacon and Mushroom Salad that your family and friends will love.
What You Need
Original recipe yields 4 servings
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Bacon, warmed, cut into bite-size pieces
6 cups loosely packed fresh spinach
1 cup sliced fresh mushrooms
2 thin red onion slices, separated into rings
2/3 cup grape tomatoes
1/3 cup KRAFT Zesty Italian Dressing
1/8 tsp. black pepper
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Let's Make It
How to Easily Cut Bacon
Stack bacon slices; cut into pieces using clean kitchen shears.
This colorful salad can be made ahead of time. Refrigerate up to 1 hour before serving.
To use spinach for a salad, thoroughly dry the leaves, either in a salad spinner or by shaking off the excess moisture, then lay them out on a double layer of paper towels and blot the leaves dry.
Add sliced hard-cooked eggs, coarsely chopped PLANTERS Walnuts and/or croutons to the salad before serving.
Prepare using your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each.
* 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.