mushroom salad

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Spinach Salad with Warm Bacon Dressing

spinach

eggs

bacon,

red wine vinegar

sugar

Dijon mustard

salt and black pepper

white mushrooms, sliced

red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

This salad is extraordinary, and even my husband, who doesn't like spinach, had multiple servings.  I tripled this for a Christmas meal and added some tiny cherry tomatoes for the color; I sauteed the shallots and mushrooms in the bacon grease before adding to the salad; and I added a half cup of chopped spiced candied pecans, because I had made them and thought they would go well - they did.   Everyone RAVED about this salad.

I love this dressing with a few modifications.  I never get enough rendered bacon fat to make three tablespoons.  So, I make up the difference with sesame oil.  The toasty oil really adds to the dressing. And, I have a basic red wine vinegar and I find that it is way too harsh.  I prefer using a nicer quality champagne vinegar instead.  Even apple cider vinegar lends itself better than my cheap red vinegar. I also finely dice a few tablespoons of red onion and cook them until translucent in the rendered bacon fat before whisking in the other ingredients.  If I have danish blue on hand, that gets crumbled and put on top the salad after plating.  Blue cheese goes nicely with this salad.

Very good. My 12 y.o. daughter previously did not enjoy spinach salad, but loves this recipe, particularly the dressing. Finally got her to eat spinach! Added avocado for a creamy touch.

The dressing was too tart so I added more sugar. I also added dried cranberries as someone else suggested. Everyone enjoyed it. 

Great recipe. The dressing was delicious. I added green onions and dried cranberries and then followed the recipe. I loved it but it was too tart for my husband. 

Awesome!  Just changed the vinegar from red wine to authentic Italian balsamic vinegar...... over the top and way too easy to be this good!

This was outstanding!  This is not my favorite salad.  I would make this all the time. 

This was good but a little too tangy for me. Next time I will cut back on the red wine vinegar and maybe up the sugar just a tad.

I had trouble with the acidity of this dressing. The 1 to 1 ration seemed a bit high. Next time, I might cut the acid down a bit. Maybe a 3 to 2 ratio would be better? It could also have been the fact that I used a very cheap red wine vinegar. It smelled really high in alcohol (not in a good way) coming out of the bottle. I loved the eggs and mushrooms and red onions. I also put gorgonzola and carrots in it.

Great meal...add shrimp and you will look like a genius. My English girlfriend protested strenuously when she discovered I had followed Mr. Brown's guidance and cooked the eggs in HER electric kettle...one taste was all it took to silence her. The eggs were cooked to absolute perfection.

https://www.foodnetwork.com/videos/classic-spinach-salad-0123298

Alton Brown tosses a classic spinach salad with warm bacon vinaigrette.

Classic Spinach Salad

Perfect Spinach Salad

bacon

red onion

mushrooms

salt

baby spinach, washed, dried and stems removed

Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. 

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. 

Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. 

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. 

Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve. 

Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Cooking the shrooms and onions just adds more fat to the salad—and makes them soft, not crunchy. My preference is to keep those two things raw, add a chopped-up Fuji apple, pecan pieces, and bleu cheese.  DELISH!

I usually don't post reviews but this was a great salad.  Even my kids loved it!  I followed the directions exactly but didn't have sugar so I substituted sweetener ( stevia).  It was great!  The warm dressing really soaks into the spinach.  I will be making this again!

While the recipe is delicious, Food Network needs to delete the "foodterms" definitions which appear after 80% of the words in the recipe!  Food Network has ruined printing off the recipe by defining dash, wine vinegar, Dijon mustard, et cetera.

Without a doubt, the BEST spinach salad I've ever had!  (And I've had many! And for reviewer who complained about the recipe being "unhealthy", it wasn't advertised as "healthy", so stop complaining!  Also, why do some people feel the need to completely &amp; totally re-write a recipe in their comments??  Either you like it or you don't, but don't tell me to "leave out the eggs"...just because you don't like eggs doesn't mean they don't belong in the recipe!  Sheeesh....


This was sooooooo good I can’t even believe it. Cooking the mushrooms and onions elevated it to a totally different level. I didn’t cook them down all the way to keep firmness and flavor. But the whole thing was so yummy! I will always do my spinach salad this way. 

I made this for dinner tonight, cooked all the components in a cast iron skillet (except the dressing) and the only substitution was I used sliced shallots instead of red onion.   What a terrific salad!  I will definitely make this again (and again)!  Oh and sprinkled some gorgonzola on top for extra deliciousness!!

Love this salad! I eat it for lunch and it is filling. I did add some cheese and tomatoes I had left over. Still yummy! Thanks for sharing! 

LOVE, LOVE, LOVE THIS!  My husband was hesitant because it called for cooked mushrooms instead of raw, but he raved that it felt like a restaurant quality dinner salad. I did everything on the recipe except I didn't make the dressing and used Olive Garden's Italian Dressing, because we enjoy it so much. For a little added indulgence, we topped with a little shredded cheddar cheese. Very filling and even if you don't normally like onions on your salad, don't skip!

A nice main meal salad. I followed the recipe exactly, I also made the olive bread recipe to go with it.  My husband and I loved it, thank you Ree.

This spinach salad with the hot dressing has to be the very best I ever made.  Thank you.  Shared this with my FB friends

https://www.foodnetwork.com/videos/rees-perfect-spinach-salad-0234701

Ree drizzles warm bacon dressing over her Perfect Spinach Salad.

Ree's Perfect Spinach Salad

This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!

Vegan Mushroom Lentil Salad

French Green Lentils

vegetable stock (or water)

olive oil

shallot onion

garlic (finely chopped)

tsp chilli flakes (or more to taste)

tbs lemon juice

tsp extra virgin olive oil

sea salt and pepper (to taste)

tbsp flat leaf parsley (roughly chopped)

rocket ((arugula))

Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.

Place a large ]frying pan over a high heat. When the pan has come to heat (don't add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.&nbsp;

Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges and &nbsp;return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.

Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you're serving.

This “meaty” Spicy King Oyster Mushroom Salad is the tasty, refreshing Chinese-style cold appetizer. It’s sure to satisfy, and only takes a little bit of prep to pull off.

Spicy King Oyster Mushroom Salad

oyster mushrooms ((shredded, about 2 cups))

garlic ((minced))

ginger ((minced))

scallions ((chopped, white and green parts separated))

Thai chili ((optional,

Sichuan peppercorns

soy sauce

oyster sauce oyster sauce

sesame oil

salt ((or

five spice powder

cilantro ((chopped))

Shred the mushrooms into strips between your thumb and forefinger. Blanch for 90 seconds in boiling water. Drain with a sieve.

Now, make the dressing. In a large heatproof bowl, arrange the minced garlic (I was a dummy and forgot to include it for our photos), minced ginger, the white parts of the chopped scallion, and the chopped Thai chilies (if using), so they are adjacent to each other at the bottom of the bowl. (Don’t messily pile them all on top of each other.)

Now infuse the Sichuan peppercorns in oil. In a small pot, heat the oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.

After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.

Now add in the sugar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well. (For this recipe, I omitted the black vinegar from my mom’s original recipe, but you can use it per your tastes.)

Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)

Toss the blanched mushrooms in the dressing, and serve!

String Bean "Casserole" Salad

haricots verts,

red bell pepper,

apple cider vinegar

porcini mushrooms

garlic,

thyme

mushroom soaking liquid

French-fried onions, lightly hand-crushed (recommended: French's)

Fill up a large bowl of water and a few handfuls of ice, set aside.

Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.

To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.

To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.

Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.

Very good!  I made this for Christmas and it was perfect!  The red and green colors were the perfect touch.  I loved how the quick blanching process made the peppers taste sweet.  It was a great dish to make and take to a family gathering.  I assembled the bowl of peppers and beans and brought the marinating mushrooms to the party.  Next time, I'll include the mushrooms in the bowl and put the dressing in a shaker so that I just need to add the dressing and onions at the last minute.

https://www.foodnetwork.com/videos/string-bean-casserole-salad-0194372

Sunny makes a healthier salad version of holiday string bean casserole.

String Bean Casserole Salad

Fresh Mushroom and Parsley Salad

button mushrooms, trimmed, cleaned and thinly sliced

flat-leaf parsley

lemon juice

Parmesan

Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

FRESH MUSHROOM AND PARSLEY SALADGiada De LaurentiisGiada at Home/Weâll Always Have ParisFood NetworkLarge Button Mushrooms, FlatleafParsley, Olive Oil, Lemon Juice, Pepper, Parmesan

In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Simple, easy, delicious, low calorie and good for you.  What could be better?  Love!

So good and great to travel.  My sister loved this salad and she hates mushrooms!  I doubled the recipe and added one small clove of very finely minced garlic to the dressing...YUM!

I was pleasantly surprised that such a simple "recipe" was so delicious.  Even my husband ate it up!  Served it with a grilled london broil and we felt lik we were at a fine dining establishment.  Another great one. Thanks. 

I loved it.  It's has a earthy taste ( which I like   the only thing I did a little different is- I also grated some of the parmesan as well - just to make sure all bites had the flavor.  Will make again

Light, fresh, original, quick and delicious. It's terrific. Followed the recipe exactly - it needs no adjustments.

This was a delicious and simple salad to prepare. My family enjoyed it very much. It was fresh and tasty. I used good quality olive oil and a nice piece of cheese. If you don't like fresh (raw mushrooms, it's probably not the salad for you. We loved it and have made it several times.

Gross! Nasty! Tasted like nasty raw mushrooms! I would have rated it a zero but i wasnt allowed to

Simple but wonderful. I used fresh tarragon along with the parsley and pecorino instead of parmesan, which is what I had on hand. Was a huge hit and making it again for another party. 

:Love this salad! I wasn't sure about the raw mushrooms before I tried it, but it's delicious.

Sicilian Chunk Vegetable Salad

celery,

European or English "seedless" cucumber, diced

vine ripe tomatoes,

red onion, chopped

hot peppers, small cherry peppers peppers

jar, 6 to 8 ounces, marinated mushrooms, drained

tin flat anchovies,

olives,

red wine vinegar, eyeball it

olive oil, eyeball it

Salt and coarse black pepper

Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve. 

My husband and I were just so-so on this dish when I initially made it.  The contrast of the marinated veggies (mushrooms, olives, hot cherry peppers) was too stark and distinct against the unseasoned fresh veggies.  However, after it sat overnight and all the flavors mingled, it was much, much better.

this salad has been a hit,every time i make it. this salad holds up well,for several days

I made this to match the veal ragu from the same episode.  My parents LOVED it (any my dad is a huge critic!)..  I switched mild banana peppers for the hot peppers because none of us like heat, although I did add a little crushed red pepper. It was tasty....but... it got sooooo much better the next day!! I served it over the leftover pasta and I ate ALL of it!! there must have been 2 portions!! YUMMY!!

This was so simple to make, just like Rachel said.  I made extra and it was even better the second day!  It will be a staple in my refrigerator!

This salad has great Italian flavors, even if you need to leave out the anchovies to please some palates.

This is a big favorite for the whole crowd.

Cucumber and Celery Salad

pickle relish

cider or red wine vinegar

cucumber,

celery

red peppers

Salt and pepper

Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.

This was a nice mix of flavors, I always end up with too much celery so when I found this recipe I was hooked.  I had all of the ingredients and since it was not specified I used sweet pickle relish, I liked the crunchy, fresh, sweet and vinegar combo. I added a few fresh basil leaves and a Sicilian lemon olive oil.  

Really good, very unique. Not like any other salad I've ever made. Light, crisp and refreshing. Wasn't sure if Rachel used sweet or dill relish. I used dill. I made the recipe using roasted bell pepper and marinated mushrooms. Next time I'll add more bell pepper and will use marinated artichokes instead. The mushrooms aren't "wow" and I think the artichokes would give it a good zing.

A warm and filling salad with garlicky mushrooms, peppery arugula (rocket), creamy avocado, sundried tomatoes and cheese all tossed in a sweet balsamic dressing. Quick and easy to make as a vegetarian side dish or light meal, with plenty of variations and opportunities to customize it to make your own perfect mushroom salad.

Warm Mushroom, Avocado & Arugula Salad

oz arugula (rocket) leaves (washed and patted dry)

red onion (finely diced)

avocado (cubed)

sundried tomatoes (chopped)

pecorino cheese (shaved)

oz chestnut mushrooms (halved)

garlic (minced)

olive oil (for cooking)

tbsp balsamic vinegar

maple syrup

tsp dijon mustard

In a large salad bowl, toss together the arugula leaves, sundried tomatoes, onions, cheese and avocado.

Whisk together the dressing ingredients until emulsified, then pour into the salad bowl and toss through. Set aside until the mushrooms are cooked.

In a large frying pan, heat a little olive oil over medium-high heat. Stir fry the mushrooms until they start to reduce and release a little bit of their liquid. Then add in the garlic. Add lots of salt and pepper to taste. You can drizzle a little balsamic vinegar (around 1/2 teaspoon) or squeeze in some lemon juice if you wish. Continue to cook until they are well browned.

Top 9 mushroom salad recipes from across the web

The most viewed mushroom salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Salad with Warm Bacon Dress...

Perfect Spinach Salad

Vegan Mushroom Lentil Salad

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String Bean "Casserole" Salad

Fresh Mushroom and Parsley Salad

Sicilian Chunk Vegetable Salad

Cucumber and Celery Salad

Warm Mushroom, Avocado & Arugula Sa...

Top 9 mushroom salad recipes from across the web

The most viewed mushroom salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Salad with Warm Bacon Dress...

Perfect Spinach Salad

Vegan Mushroom Lentil Salad

Spicy King Oyster Mushroom Salad

String Bean "Casserole" Salad

Fresh Mushroom and Parsley Salad

Sicilian Chunk Vegetable Salad

Cucumber and Celery Salad

Warm Mushroom, Avocado & Arugula Sa...

The most viewed mushroom salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine