Marinated Button Mushrooms, Baby Spinach & Bacon Salad Recipe

Raw spinach is bursting with vitamins and minerals. When you add marinated, juicy mushrooms and a sprinkle of crispy bacon you've got a salad that you'll make over and over again.



Prep Time

10 minutes plus 10 minutes cooling time

Cooking Time

20 minutes



Recipe Ingredients

  • 500 g SPAR Freshline White Button Mushrooms, halved
  • 1/2 cup SPAR Extra Virgin Olive Oil
  • 1 tablespoon SPAR Dijon mustard
  • 1 tsp of SPAR balsamic vinegar
  • 3 cloves SPAR Freshline garlic, minced
  • Salt and pepper
  • 250 g SPAR Butcher's Best streaky bacon
  • 1 small SPAR Freshline red onion, sliced
  • 250 g SPAR Freshline baby spinach, washed and stemmed

Recipe Method

  1. Pre-heat oven to 180°C. Add halved mushrooms, olive oil, balsamic vinegar, mustard and garlic in a stainless-steel bowl, season with salt and pepper. Mix well and cover with foil.
  2. Place in oven, mixing through every 7 minutes for 20 minutes. Leave out to cool still covered for flavours to infuse.
  3. Heat oven grill and place streaky bacon on tray and grill both sides until crispy, this should take 8 – 10 minutes. Cool down before chopping the crispy bacon.
  4. To assemble the salad, mix baby spinach leaves, marinated mushrooms, sliced red onion and sprinkle over crispy bacon. Add the marinate of mushrooms as a dressing.

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