Spinach & Mushroom Salad
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Spinach & Mushroom Salad
This is one of our favorite summer salad recipes. Simply add
warm bread, some roasted veggies or a bowl of cool soup for
a wonderful meal.
Spinach and Mushroom Salad
7 ounces fresh spinach, washed & chopped
3 ounces lettuce, washed & chopped
1 cup fresh mushrooms, sliced
2 large eggs, hard-boiled & chopped
6 slices bacon, cooked & crumbled
1/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1 Tablespoon dried chives
OR
2 Tablespoons fresh, chopped
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper
Toss spinach, mushrooms, chopped egg, and crumbled bacon.
Whisk remaining ingredients, except parmesan cheese together. Toss with spinach and lettuce to coat.
Sprinkle with parmesan cheese, and toss well. Re-season with salt and pepper as needed.
I find that baby spinach greens are most tender, but regular will do, although
I do recommend removing the thick stems
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| Tammi Reynolds |
