This spinach salad is perfect for entertaining or as a light meal. The mushrooms marinate in the dressing to create wonderful flavor and texture. Most of the ingredients to this salad are in the dressing, which can be easily made ahead of time and keeps for several days, making this salad a real time saver.
Spinach Salad Ingredients
- Baby Spinach, washed and dried
- Swiss Cheese, shredded
- Bacon bits
Wash the baby spinach leaves and dry them using a salad spinner or paper towels. If you are using regular spinach leaves in this salad you will want to pull off the thick stems to create a better texture and flavor. Shred the swiss cheese and set aside.
A lot of bagged spinach says that it has been pre-washed. I’d still wash it anyway. A quick wash can get rid of any bacteria or other contaminants that have gotten onto the spinach from any point during the processing and packaging.
Cut bacon up into 1/2 inch pieces and saute in a frying pan until it is crispy. Be sure and cook the bacon long enough that it can stand up to the salad dressing without getting mushy.You can use artificial bacon bits in this – but seriously, why would you. Bacon cooks really quickly if you cut it up first but if you prefer to cook it whole and then crumble it that works just as well.
Spinach Salad Dressing
- Sliced mushrooms (I like baby portobello but button mushrooms work fine)
- 1/2 red onion, sliced
- 1/2 cup vegetable oil
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 t salt
- 1 T poppy seeds
Let the dressing sit for at least a few hours before serving.
This dressing tastes just as good, if not better the next day. If you don’t mix it together with all of the spinach leaves on the first day you can easily put together another salad in minutes the next day that is just as fresh as the first one.
Assembling the Spinach Salad
Variation – To create a more mild onion flavor, the red onion can be chopped and cooked with the bacon.