Mushroom Spinach Salad with Poppy Seed Dressing Recipe

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“I love salads…especially refreshing ones that taste great!" says Michelle Bagwell of Alamosa, Colorado. "This simple salad has it all and is very adaptable. If you love bacon bits, spinach or cheese, add a little more to suit your personal taste.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 3 cups torn iceberg lettuce
  • 3 cups fresh baby spinach
  • 1/4 pound sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons chopped red onion
  • 1 tablespoon real bacon bits
  • 6 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 3 tablespoons cider vinegar
  • 1/4 to 1/2 teaspoon poppy seeds
  • 1/8 teaspoon prepared mustard

Nutritional Facts

3/4 cup: 159 calories, 13g fat (3g saturated fat), 9mg cholesterol, 107mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 5g protein.


  1. In a large bowl, combine the first six ingredients; set aside. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately. Refrigerate any leftover dressing. Yield: 8 servings.
Originally published as Mushroom Spinach Salad in Simple & Delicious July/August 2008, p11

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