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Spinach, Bacon & Mushroom Salad

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“The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!”
READY IN:
20mins
SERVES:
5-7
YIELD:
1 huge bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
  2. While bacon is frying, mix greens with onion in a large serving bowl.
  3. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
  4. Drizzle dressing over greens in bowl; toss gently.
  5. Garnish with eggs, radishes, and mushrooms.
  6. Serve immediately.

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