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This spinach salad with mushrooms, bacon, and Swiss cheese is my quick fix when I want something fresh but satisfying. It balances crisp greens with savory toppings and creamy cheese to make a light meal or a perfect side any day of the week.
I whipped this up after realizing I had bacon and Swiss left over in the fridge and it instantly became a favorite weekend salad.
Ingredients
- Fresh baby spinach: provides a tender, nutrient-rich base that stays crisp if properly dried
- Cremini or white mushrooms: add earthiness choose firm specimens without dark spots
- Bacon: brings smoky crunch cook until crisp for best texture
- Swiss cheese: gives a mild, nutty creaminess use freshly shredded for melt-in-the-mouth flavor
- Red onion slices: deliver just enough sharpness without overpowering the salad
- Balsamic vinaigrette: offers a sweet and tangy coating that lifts all the flavors
- Salt and freshly ground black pepper: adjust seasoning to your taste for the perfect finish
Instructions
- Prepare the Ingredients:
- Wash baby spinach thoroughly using a salad spinner to remove moisture this keeps leaves from wilting. Clean mushrooms gently with a damp cloth then slice evenly for uniform cooking and bite size. Slice red onion thinly to keep its flavor balanced and not too strong.
- Cook the Bacon:
- Heat a skillet over medium heat then cook bacon strips slowly until crisp but not burnt. Drain on paper towels to remove excess grease which prevents sogginess in the salad. Once cooled, crumble or chop into pieces that are easy to eat with the greens.
- Combine Salad Components:
- In a large bowl, layer the spinach, mushrooms, onions, bacon, and shredded Swiss cheese. Toss gently to mix ingredients without bruising the leaves but ensuring that every forkful will include a bit of each component.
- Dress the Salad:
- Pour the balsamic vinaigrette evenly over the salad. Toss lightly so all leaves get a thin coating of dressing without becoming soaked. The vinaigrette should enhance but not drown the salad.
- Season and Serve:
- Sprinkle salt and freshly ground black pepper according to your preference to elevate the flavors. Serve the salad immediately for the best fresh taste or chill it briefly to allow the flavors to marry.
Swiss cheese is my favorite because its subtle nuttiness ties everything together without overpowering. This salad reminds me of afternoon gatherings where everyone was in and out of the kitchen grabbing bites and conversation.
Storage tips
Store leftover salad components separately if you plan to make the salad ahead. Keep spinach wrapped in paper towels inside a sealed container to maintain freshness. Cooked bacon will last a few days refrigerated and shredded Swiss can be kept in airtight containers to prevent drying out.
Ingredient swaps
Try substituting kale or arugula for the spinach for a peppery bite. If you prefer a different cheese, Gruyere or aged cheddar both work well with mushrooms and bacon. For dressing, a lemon vinaigrette can bring a brighter note if you want something lighter than balsamic.
Serving ideas
Pair this salad with crusty bread for a light meal or add grilled chicken or boiled eggs for extra protein. It also works wonderfully alongside roasted vegetables or as a topping for baked potatoes when you want a refreshingly different twist.
This spinach salad makes for a quick, fresh, and deeply satisfying meal or side any day you want to brighten up your table.
Frequently Asked Recipe Questions
- → How should I prepare the spinach for best texture?
Wash and dry the baby spinach thoroughly using a salad spinner to keep the leaves crisp and fresh.
- → Can I substitute Swiss cheese with another cheese?
Yes, mild cheeses like mozzarella or cheddar can work well while maintaining a creamy texture.
- → What is the best way to cook the bacon for this salad?
Cook the bacon strips in a skillet over medium heat until crispy, then drain on paper towels to remove excess grease before chopping.
- → How should I slice the mushrooms and onions?
Slice mushrooms evenly for uniform cooking, and thinly slice red onions to add a mild, complementary flavor.
- → Is it better to toss the salad immediately or chill before serving?
It can be served immediately for fresh crispness or chilled briefly to allow flavors to blend well.
- → What dressing pairs well with this combination?
A balsamic vinaigrette adds a tangy brightness that complements the earthy mushrooms and smoky bacon.