Mushroom Spinach Salad With Tangy Bbq Sauce Dressing Recipes

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MUSHROOM SPINACH SALAD WITH TANGY BBQ SAUCE DRESSING



Mushroom Spinach Salad with Tangy BBQ Sauce Dressing image

I found this recipe in our newspaper and couldn't wait to try it. The tangy hint of barbecue sauce in the dressing makes it a big hit with my family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 15

1 package (6 ounces) fresh baby spinach
4 ounces fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
2 hard-boiled large eggs, coarsely chopped
1/4 cup thinly sliced green onions
2 bacon strips, cooked and crumbled
DRESSING:
1/3 cup olive oil
3 tablespoons barbecue sauce
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon onion salt
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, toss the spinach, mushrooms, water chestnuts, eggs, onions and bacon. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 120 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 126mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH, BACON, AND MUSHROOM SALAD



Spinach, Bacon, and Mushroom Salad image

Simple and delicious!

Provided by Dana

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 7

4 slices bacon
12 ounces fresh spinach leaves, torn
¾ cup sliced fresh mushrooms
¾ cup croutons
4 hard-cooked eggs, chopped
1 pinch ground black pepper, to taste
¾ cup ranch salad dressing (such as Hidden Valley® Original Ranch®)

Steps:

  • Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
  • Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 6.3 g, Cholesterol 156.1 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 553 mg, Sugar 2.1 g

FRESH MUSHROOM SPINACH SALAD



Fresh Mushroom Spinach Salad image

I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

3 cups torn fresh spinach
1/2 cup sliced fresh mushrooms
1/2 cup seasoned croutons
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1-1/2 teaspoons sugar
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon crumbled cooked bacon

Steps:

  • In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH SALAD DRESSING



Spinach Salad Dressing image

This is a quick and easy dressing that goes well with any salad! Serve warm over salad. This dressing keeps very nicely in a covered container in the refrigerator.

Provided by Amber

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 5

½ cup olive oil
½ cup white sugar
¼ cup ketchup
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce

Steps:

  • Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.7 g, Fat 13.5 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 125.5 mg, Sugar 14.6 g

SPINACH MUSHROOM SALAD



Spinach Mushroom Salad image

It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1-1/2 teaspoons white wine vinegar
1 garlic clove, minced
3/4 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
Dash to 1/8 teaspoon coarsely ground pepper
8 medium fresh mushrooms, sliced
7 cups torn fresh spinach

Steps:

  • In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

Nutrition Facts :

TANGY SPINACH SALAD



Tangy Spinach Salad image

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

Provided by Bmlove

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

½ onion, chopped
⅓ cup white sugar
¼ cup apple cider vinegar
¼ cup canola oil
1 ½ tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 (9 ounce) bag fresh spinach, chopped
⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
3 hard-boiled eggs, crumbled
⅓ cup crumbled cooked bacon

Steps:

  • Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
  • Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.5 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 665.7 mg, Sugar 10.4 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

An easy and delicious simple salad

Provided by Melissa

Categories     Salad

Time 10m

Number Of Ingredients 7

1 bag of pre-washed baby spinach (about 8 ounces or 5 big handfuls)
2 small lemons
1 tbsp dijon
1 small container of white mushrooms (cleaned) (about 5 ounces)
4 tbsp good quality extra virgin olive oil
1 tsp salt (or to taste)
fresh ground pepper to taste

Steps:

  • Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
  • Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
  • In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
  • Drain your mushrooms and add them to the bowl along with your baby spinach.
  • Toss the dressing and your salad together and serve immediately

Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 624 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  • Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  • Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  • Top salad with mushrooms and bacon, garnish with egg.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

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