Spinach, mushroom & bacon salad with warm onion dressing

Spinach, mushroom & bacon salad with warm onion dressing

Total Time
25 min
10 min
15 min
This salad plays with texture—and temperature. Making your own dressing means you can heat it up and drizzle it over the veggies. That’ll soften them slightly and coat everything in an even layer of tangy flavor.



10 oz, fresh, torn into bite-size pieces, or 8 cups baby spinach

Cremini mushroom

10 oz, thinly sliced

Fresh thyme

2 tsp, chopped

Uncooked bacon

3 slice(s), center-cut

Red onion

1 medium, thinly sliced and separated into rings

Vegetable broth

2 cup(s), reduced-sodium

Orange zest

1 tsp, grated

Unsweetened orange juice

¼ cup(s), fresh

Apple cider vinegar

2 Tbsp, or red wine vinegar

Table salt

¼ tsp

Black pepper



  1. In a large bowl, combine the spinach, mushrooms, and thyme.
  2. In a 12-inch nonstick skillet, cook the bacon over medium heat until crispy and browned, about 6 to 8 minutes. Transfer to a paper towel–lined plate.
  3. Add the onion to the bacon fat in the skillet and cook for 1 minute. Stir in the stock, orange zest and juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the onion is very tender and the liquid has reduced to 1⁄2 cup, about 15 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes.
  4. Pour the warm dressing over the salad and toss to coat. Season with the black pepper. Crumble the bacon on top. Serve immediately.
  5. Serving size: 2 cups