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.
What You Need
Original recipe yields 4 servings
6 cups loosely packed baby spinach leaves
1/2 cup sliced fresh mushrooms
2 hard-cooked eggs, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup packed brown sugar
1 Tbsp. HEINZ Red Wine Vinegar
2 tsp. water
4 slices cooked OSCAR MAYER Turkey Bacon, coarsely chopped
1/4 cup PLANTERS Dry Roasted Sunflower Kernels
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.