Grandma’s Spinach Salad

If you’re looking for a quick and delicious lunch loaded with greens that’ll keep you satisfied until dinner, give this traditional spinach salad with mushrooms a try. It’s hearty, thanks to the layer of hard-boiled eggs. It has aromatic bites, since it’s covered in a zesty celery seed vinaigrette. And it’s topped with a sprinkling of crispy bacon crumbles, giving it a savory finish and necessary texture.  

Ingredients for Grandma’s Spinach Salad

• Vinaigrette: We combine sugar, canola oil, white vinegar and celery seed to create an aromatic vinaigrette. 
• Vegetables: For the base of this salad, we layer baby spinach, red onions and mushrooms.
• Hard-boiled eggs: To make this salad filling and satisfying, we layer slices of hard-boiled eggs along with the vegetables.
• Bacon: For subtle salty and savory notes, crumbled bacon goes over the salad at the end. 

Directions

Step 1: Make the vinaigrette

To mix the vinaigrette, whisk the sugar, canola oil, white vinegar and celery seed in a small bowl until the sugar is dissolved. 

Step 2: Assemble the salad

In a 13×9-inch dish, layer half each of the spinach, onion, mushrooms and eggs. Repeat the layers. Drizzle the salad with the dressing, then top it with the crumbled bacon. 

Spinach Salad with Mushrooms Variations

• Stir in some tomatoes: Add ripe cherry tomatoes to give this salad a BLT-like twist.  
• Add fragrant seasonings: Try sprinkling in some rosemary or thyme to give this spinach salad with mushrooms an aromatic flavor. 
• Drizzle a different vinaigrette: If you enjoy the taste of this salad but like to keep things interesting, try a different homemade salad dressing each time you make it.

How to Store Spinach Salad with Mushrooms

This spinach salad with mushrooms can be stored in an airtight container in the refrigerator for up to four days. If it becomes dry, add more dressing to refresh it.

Can you make spinach salad with mushrooms ahead of time?

If you hope to include this spinach salad with mushrooms in your meal prep for the week, you can make it on Sunday and it’ll still taste delicious by midweek. Follow the recipe, store it in the fridge for up to four days and take it out when you’re ready to dig in.

Can you freeze this spinach salad with mushrooms?

We don’t advise freezing this spinach salad. Storing it at rigid temps can cause the vegetables to release excess water, resulting in a soggy texture when it’s thawed.

How long does traditional spinach salad with mushrooms last?

This spinach salad with mushrooms can be stored in the fridge for up to four days.

Spinach Salad with Mushrooms Tips

What other vegetables can I add to this spinach salad with mushrooms?

Try adding chopped carrots or beets for a delicious veggie crunch. For creamier bites, mix in some slices of fresh avocado. 

Can I make a vegan version of this spinach salad with mushrooms?

With just a few simple swaps, this spinach salad with mushrooms can be plant-based. Instead of boiled eggs, we recommend adding another high-protein ingredient like tofu, beans or peas. Instead of bacon, opt for a vegan version, like tempeh bacon or carrot bacon, to crumble on top.

What can I serve with this traditional spinach salad with mushrooms?

This spinach and mushroom salad with bacon is hearty enough to eat alone, and it also works in smaller portions plated with other foods. For an extra-filling meal, serve it alongside grilled chicken or steak. Or pair it with a toasted slice of baguette slathered with butter.