Spinach-Mushroom-Bacon Salad with Warm Onion Dressing

Total Time
25 min
10 min
15 min
Our version cuts the fat dramatically, with a savory, warm dressing that wilts the spinach just enough to make it tender.


fresh spinach

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

mushroom caps

10 oz, sliced

vegetable oil

2 Tbsp

fat free vegetable broth

2 cup(s), reduced-sodium

uncooked red onion(s)

1 medium, thinly sliced and separated into rings

orange zest

1 tsp, grated

unsweetened orange juice

¼ cup(s), fresh

apple cider vinegar

2 Tbsp, or red wine

table salt

¼ tsp

crisp cooked bacon

1 slice(s), crisp, crumbled

black pepper

tsp, freshly ground


  1. Place the spinach and mushrooms in a salad bowl; set aside.
  2. Heat a large nonstick skillet. Swirl in the oil, then add the broth, onion, orange zest, orange juice, vinegar, and salt. Cook over medium heat, stirring occasionally, until the onions are very tender and the liquid has thickened and reduced to 1⁄2 cup, about 15 minutes. Let stand 10 minutes.
  3. Pour the warm dressing over the spinach and mushrooms; sprinkle with the bacon pieces and pepper. Serve at once. Yields 2 cups per serving.


If you’re using bunch spinach, you’ll need to wash it carefully. Immerse the leaves in cold standing water and swish gently to free the grit. Let soak for a minute or two while the grit settles to the bottom. Lift the spinach out of the water and repeat the rinsing with clean water until the spinach is free of grit, usually three changes of water. Drain and dry in a salad spinner. Store the cleaned spinach in a loosely closed plastic bag in the refrigerator for up to three days.

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