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Home » Salad Index

Spinach and Mushroom Salad with Lemon Balsamic

Made by Anastasia Papapetros - Serves 6 Filed Under: Autumn Salads, Dinner Salads, Low Carb, Salad Index

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This Spinach and Mushroom Salad is hearty, delicious and incredibly nutritious. A healthy option for dinner or as a BBQ side as it is packed full of iron and B Vitamins.

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SPINACH MUSHROOM SALAD PORT IN WHITE BOWL WITH RED TEA TOWEL

We have combined white button mushrooms with salty bacon and pine nuts, which have all been sautéed until golden, then tossed in our zingy lemon balsamic dressing with dried tomatoes.

JUMP TO
  • Ingredients and Substitutions
  • You Will Need
  • Step-by-Step Instructions
  •  🍽 Serving Suggestions
  • Tips and Questions
  • More Mushroom Salads
  • Recipe Card

Ingredients and Substitutions

  • Baby Spinach - is used as a base because it is hearty and partners well with mushrooms. Raw silver beet, chard or kale would also work well here.
  • White Button Mushrooms - added as an additional vegetable and to boost the satiety in this salad, they also add a power boost of B vitamins. You could also try some eggplant, zucchini or chickpeas (garbanzo beans) instead.
  • Bacon - added for its wonderful smoky, salty flavour, you can easily swap for diced ham, pancetta or prosciutto.
  • Dried Tomatoes - used for a pop of bright colour and their intense tomatoey flavour. If you cannot find dry-packed tomatoes, you can use sun-dried tomatoes in oil but rinse and dry them thoroughly before adding them to your salad.
    As a replacement jarred red peppers or halved cherry tomatoes would also work well here.
  • Pine Nuts - added for crunch and for their buttery piney flavour, try some seeds such as pepitas or sunflower seeds, pecans or peanuts instead.
  • Lemon Balsamic Dressing - adds a tangy, refreshing flavour to this salad. If you are in a hurry, try some balsamic glaze instead. But the lemon really adds something special to this dressing.

You Will Need

INGREDIENTS NEEDED FOR SPINACH MUSHROOM SALAD

Step-by-Step Instructions

Step 1 - Prepare the Ingredients

Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.

Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.

If your mushrooms are full of dirt, submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.

Baby spinach leaves in a colander being washed in a kitchen sink.
WASH BABY SPINACH
Baby spinach leaves being dried in a salad spinner.
EITHER PAT OR SPIN DRY SPINACH
CUT OFF THE RIND FROM BACON
CUT OFF THE RIND FROM BACON
DICE BACON RASHERS on wooden board with knife
DICE BACON RASHERS
CUT OFF STEMS FROM MUSHROOMS
CUT OFF STEMS FROM MUSHROOMS
QUARTER YOUR MUSHROOMS
QUARTER YOUR MUSHROOMS

Step 2 - Sauté Your Ingredients

Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).

Add the pine nuts and cook until golden. (approximately 1-2 minutes).

Add the quartered mushrooms; if you find that there is not enough fat from the bacon, then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).

ADD DICED BACON TO HOT PAN
ADD DICED BACON TO HOT PAN
FRYING BACON UNTIL GOLDEN BROWN
FRY UNTIL GOLDEN BROWN
ADD PINE NUTS TO DICED BACON IN PAN
ADD PINE NUTS
10-FRY PINE NUTS WITH BACON UNTIL GOLDEN
FRY PINE NUTS WITH BACON UNTIL GOLDEN
ADDING QUARTERED MUSHROOMS TO BACON PIN NUT MIX IN A PAN
ADD QUARTERED MUSHROOMS
COOK MUSHROOMS WITH BACON MIX UNTIL SLIGHTLY SOFT
COOK UNTIL SLIGHTLY SOFT

Step 1 - Prepare Tomatoes and Parmesan.

Cut your dried-tomatoes into strips; if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.

Using a vegetable peeler to shave your parmesan into flakes.

CUTTING DRIED TOMATOES INTO STRIPS ON WOODEN BOARD
CUT DRIED TOMATOES INTO STRIPS
USING A PEELER TO CUT PARMESAN FLAKES
USE A PEELER TO CUT PARMESAN FLAKES

Step 4 - Shake Up Your Dressing

Add your dressing ingredients to a glass jar, season with sea salt and cracked black pepper and shake well to combine.

DD LEMON BALSAMIC INGREDIENTS TO JAR
DD LEMON BALSAMIC INGREDIENTS TO JAR
SHAKE LEMON BALSAMIC TO COMBINE
SHAKE LEMON BALSAMIC TO COMBINE

Step 5 - Assemble Your Salad

Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.

ADD INGREDIENTS TO MIXING BOWL
ADD INGREDIENTS TO BOWL
POURING OVER DRESSING ON SPINACH MUSHROOM SALAD
POUR OVER DRESSING
MIX KETO SPINACH MUSHROOM SALAD UNTIL COMBINED
MIX TO COMBINE
SPINACH MUSHROOM SALAD IN WHITE BOWL TOPPED WITH PARMESAN FLAKES WITH RED TEA TOWEL & RED SERVING SPOONS
TOP WITH PARMESAN FLAKES & SERVE

 🍽 Serving Suggestions

This salad is substantial enough to have as a main meal, but it partners beautifully with grilled meats and would make a great BBQ side. Try it with pepper steak or lemony chicken fillets.

Tips and Questions

Can I make this salad ahead?

  • You can make this salad several hours in advance and just add the dressing just before serving.
  • Prepare the bacon; mushroom mix the day before, then allow it to come to room temperature before adding the spinach, dried-tomatoes and dressing to your salad.
  • Make the dressing up to a week in advance and store in an air-tight container in your fridge.

What About the Leftovers?

  • The leftovers make a sensational addition to some pasta the following day. I like to boost the mushroomy flavour by rehydrating some dried porcini mushrooms in hot water and adding the liquid and chopped-up porcini mushrooms to the pasta.
  • You can also transform the leftovers into a filling for a tart, quiche, frittata or omelette.

More Mushroom Salads

WILD-RICE-SALAD-FEATURED IMAGE IN LANDSCAPE
WILD RICE SALAD WITH MUSHROOMS
A close-up of raw mushroom salad with hazelnut gremolata in a white bowl.
RAW MUSHROOMS WITH HAZELNUTS

Recipe Card

SPINACH MUSHROOM SALAD PORT IN WHITE BOWL WITH RED TEA TOWEL & RED SERVING SPOONS

Spinach and Mushroom Salad with Lemon Balsamic

This Spinach and Mushroom Salad is hearty, delicious and incredibly nutritious. A healthy option for dinner or as a BBQ side as it is packed full of iron and B Vitamins.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: American, Australian
Keyword: Intermediate, keto, low carb
Servings: 6 as a side
Calories: 584kcal
Author: Anastasia Papapetros
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Equipment
  • Non-stick frypan
  • Salad Spinner
  • Vegetable Peeler
Ingredients
For the salad
  • 100 grams Baby Spinach (4 cups, 3.53 ounces )
  • 240 grams Bacon (6 rashers, 8.47 ounces)
  • 500 grams Mushrooms (17.64 ounces)
  • ½ cup Sun dried toms
  • ½ cup Pine nuts
  • Sea salt and cracked black pepper
For the dressing
  • 2 tbsps balsamic vinegar
  • 2 tbsps lemon juice fresh (juice from 1 large lemon)
  • 1 tablespoon grated lemon zest zest from 1 large lemon
  • ¼ cup olive oil
For the garnish
  • ¼ cup Shaved Parmesan
Metric - Imperial
Instructions
  • Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.
  • Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.
  • If your mushrooms are full of dirt submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.
  • Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).
  • Add the pine-nuts and cook until golden. (approximately 1-2 minutes).
  • Add the quartered mushrooms, if you find that there is not enough fat from the bacon then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).
  • Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.
  • Using a vegetable peeler shave your parmesan into flakes.Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.
  • Using a vegetable peeler shave your parmesan into flakes.
  • Add your dressing ingredients in a glass jar, season with sea salt and cracked black pepper and shake well to combine.
  • Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 584kcal | Carbohydrates: 11g | Protein: 8g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 42mg | Sodium: 165mg | Potassium: 745mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1679IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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  1. Mahajayam says

    December 21, 2021 at 1:13 am

    5 stars
    Perfect dish!

    Reply

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