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Mushroom Spinach Salad with Almond Crumbs

A quick and easy spring salad with a few unique flavor-packed twists. This spinach salad is a great addition to any springtime feast.
Prep Time 20 minutes
Total Time 20 minutes
Author Jillian

Ingredients

For the Almond Crumbs:

  • 1/4 cup whole roasted almonds
  • 2 tablespoons shredded Parmesan cheese
  • 1 clove garlic
  • A pinch of red pepper flakes and salt
  • Olive oil as needed , about 2 tablespoons

For the dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • 1/2 tablespoon poppy seeds
  • 1/4 teaspoon dry mustard
  • 2 tablespoons minced red onion

For the salad:

  • 5 oz spinach
  • 4 oz white mushrooms , sliced paper thin
  • 4 oz bacon , cooked and roughly chopped
  • 4 oz sliced Swiss cheese , cut into small cubes

Instructions

  1. To make the almond crumbs, pulse all the crumb ingredients except the oil in a food processor. Once everything has been chopped finely into course crumbs, add the olive oil a little at a time until the mixture comes together better. It shouldn't be runny at all, just slightly cohesive.
  2. To make the dressing, combine all the dressing ingredients in a jar with a lid and shake well to combine.
  3. To assemble the salad, pour a good glug of dressing around the sides of your serving bowl. Add the spinach and half of the almond crumbs and toss well. Add more dressing if the spinach looks a little dry. Add the sliced mushrooms, bacon, and cheese, and stir to combine. Add a little more dressing if needed, but it shouldn't be dripping. Serve immediately at room temperature.