Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
With all of the sweet holiday treats available this time of the year, it can be more difficult to eat healthy. I try to include delicious salads with each meal and use lots of fresh ingredients. My family loves Spinach, Kale and Mushroom Salad with Warm Bacon Dressing. The dressing comes together with just four ingredients and gives the salad a burst of flavor!
Kale is a great addition to soups and salad recipes. It is full of vitamins and fiber. Be sure to wash and chop it thoroughly before adding to your dishes. We like it fresh in Spinach, Kale and Mushroom Salad and the warm bacon dressing gives the salad such great flavor.
To make the Warm Bacon Dressing, add the ingredients to the bacon fat in the pan and stir to combine. The fat emulsifies the dressing and give it body. This warm dressing is the perfect way to finish this fresh leafy salad.
Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
What’s needed:
- 5 ounces of baby spinach, washed and stems removed
- 2 cups of organic kale, washed and stems removed
- 6 large button mushrooms, sliced
Dressing:
- 6 slices of thick-cut smoky bacon, cooked and chopped
- 6 tablespoons of red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
How to make Spinach Salad?
- Wash the spinach, kale and mushrooms and put them in a large bowl. Set aside.
- In a medium skillet, cook bacon strips over medium heat. Turn the strips until both sides are browned and cooked through. Remove the bacon from the skillet and allow it to drain on a paper towel. Chop it into small pieces and add it to the salad.
- Turn the heat in the skillet down to low and add the vinegar, sugar and mustard to the bacon fat in the pan. Using a whisk, stir the dressing until all ingredients are incorporated thoroughly. Add salt and pepper to taste. Turn heat off and continue to whisk for one minute. Pour the warm dressing over the salad. Toss the salad until all is coated. Recipes makes 4 servings.
Serve Spinach, Kale and Mushroom Salad with Warm Bacon Dressing immediately with your favorite main dish for dinner or all by itself as a low-calorie lunch. We ate the salad with Cheesy Tortellini and Garlic Bread. There were no leftovers!
You can also add any of your favorite ingredients to customize this salad, such as hard boiled egg slices, Quick Pickled Red Onions, or even dried cranberries. I hope you give this salad a try, it is simple to make and so very delicious!
For more fresh salads, check out these favorite dishes:
- Pear and Blue Cheese Salad
- Asian Broccoli Salad
- Grilled Caesar Salad with Shrimp
- Copycat Wildfire Chicken Salad
Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
Ingredients
- 5 ounces baby spinach, washed and stems removed
- 2 cups kale, washed and stems removed
- 6 large button mushrooms, sliced
- 6 slices bacon, thick-cut, cooked and chopped
- 6 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Wash the spinach, kale and mushrooms and put them in a large bowl. Set aside.
- In a medium skillet, cook bacon strips over medium heat. Turn the strips until both sides are browned and cooked through. Remove the bacon from the skillet and allow it to drain on a paper towel. Chop it into small pieces and add it to the salad.
- Turn the heat in the skillet down to low and add the vinegar, sugar and mustard to the bacon fat in the pan. Using a whisk, stir the dressing until all ingredients are incorporated thoroughly. Add salt and pepper to taste. Turn heat off and continue to whisk for one minute. Pour the warm dressing over the salad. Toss the salad until all is coated.
