Spinach Mushroom Salad

Campbell's Spinach Mushroom Salad Recipe

Fresh spinach is tossed with sliced mushrooms, crisp bacon, red onion, hard cooked eggs and crunchy croutons, then dressed with a warm sweet-sour vinaigrette.  Doesn't that sound delicious?  It is!

At a glance


20 min.


25 min.



Servings: about 1 1/4 cups each

Cook: 5 min.

Made With

  • Pepperidge Farm® Seasoned Croutons

    Pepperidge Farm® Seasoned Croutons

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What You'll Need

1 package (10 ounces) fresh spinach leaves torn in bite-size pieces
2 cups Pepperidge Farm® Seasoned Croutons
2 cups sliced mushrooms (about 6 ounces)
6 slices bacon, cooked and crumbled
1 medium red onion, thinly sliced
2 hard cooked eggs, sliced
3/4 cup vegetable oil
3 tablespoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon dry mustard

How to Make It

  • 1

    Toss the spinach, croutons, mushrooms, bacon, onion and eggs in a large bowl.

  • 2

    Stir the oil, vinegar, sugar and mustard in a 1-quart saucepan and heat through over medium heat. Pour the dressing over the spinach mixture and toss until evenly coated.

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  • Alternate Preparation: To microwave the dressing, stir the oil, vinegar, sugar and mustard in a 1-cup microwave-safe measuring cup. Microwave on HIGH for 1 minute or until the mixture is hot.
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