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Bacon Blue Cheese Mushroom Spinach Salad

I had this salad at a restaurant one night and couldn't stop raving about it. The updated dressing nicely coats the lettuce, while bacon, mushrooms, blue cheese, walnuts and eggs add extra interest.—Dolores Brigham, Inglewood, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings


  • 8 bacon strips, diced
  • 1-1/2 cups thinly sliced fresh mushrooms
  • 1 medium red onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 package (10 ounces) fresh spinach, torn
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup crumbled blue cheese
  • 2 hard-boiled large eggs, sliced


  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute mushrooms and onion in drippings. Stir in vinegar.
  • In a large bowl, combine the spinach, walnuts, cheese and bacon; toss with mushroom mixture. Top with egg slices.
Nutrition Facts
1 cup: 122 calories, 10g fat (3g saturated fat), 48mg cholesterol, 196mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 5g protein.

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