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Spinach Salad with Garlic Dressing


Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood Clarkson Potter, 2008.

Simple garlic vinaigrette dresses a hearty spinach and mushroom salad, made even better with bacon.

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Rate this recipe 4.5/5 (11 Votes)


  • 8 ounces bacon
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Pinch salt and pepper
  • 1 clove garlic, minced
  • 1 pound leaf spinach, tough stems removed
  • 8 ounces mushrooms, thinly sliced


Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from


Step 1

In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.

In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.

Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

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