Vegetarian Classic Spinach Salad

Total time30 min

Prep time15 min

Cook time15 min

Fresh baby spinach gets tossed with earthy sliced cremini mushrooms and paper-thin red onion, then hit with a warm shallot vinaigrette that's whisked together with red wine vinegar, Dijon mustard, and a touch of sugar until glossy and emulsified. That warm dressing is the real trick here — it wilts the spinach just slightly at the edges while keeping everything else crisp and vibrant. Quartered hard-boiled eggs go on top for richness and a little protein boost, finished with a crack of black pepper. It's a salad that leans on bold, tangy flavor and contrasting textures rather than anything fussy, and it comes together fast enough for a weeknight side or a light lunch. This one's a solid pick for a vegetarian table, no fuss, no shortage of flavor.

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Ingredients

4 servings

For the salad

6 oz baby spinach
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6 oz cremini mushrooms, thinly sliced
¼ medium red onion, very thinly sliced
4 large eggs, hard-boiled and quartered

For the dressing

6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 small shallot, finely minced
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp sugar
¼ tsp black pepper
¼ tsp salt

Instructions

1
Place the spinach, mushrooms, and red onion in a large salad bowl and set aside.
2
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate, leaving the rendered fat in the skillet. Once cool enough to handle, crumble the bacon into bite-sized pieces.

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