Spinach And Arugula Salad

Spinach And Arugula Salad
Servings: 6 Yield: 6 servings or 12 appetizer/first course servings Prep 20 mins Cook 10 mins


  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 package turkey bacon
  • 1 package (10 ounces) white button mushrooms, washed, stems removed and caps sliced
  • 1 bag (6 ounces) baby spinach
  • 1 bunch arugula, trimmed, rinsed and dried
  • 1 medium-size red onion, cut into thin rings
  • Garnish:
  • 4 hard-cooked eggs, cut into quarters

Make It


1. In a small bowl, whisk together the mustard, vinegar, lemon juice, oregano, garlic powder, salt and pepper until salt is dissolved and mixture smooth. Gradually whisk in olive oil in a thin, steady stream. Continue to whisk the mixture until the oil is thoroughly incorporated and the dressing is thickened. Cover the bowl with plastic wrap until ready to use.


2. Heat a large skillet over medium-high heat. Add the bacon; cook until crispy, about 3 minutes per side. Remove the bacon from the skillet to a plate; reserve.

3. To the same skillet, add the sliced mushrooms; saute until softened, about 5 minutes. Remove the mushrooms from the skillet to a plate; let cool.

4. In a large serving bowl, toss together the spinach, arugula, onion and cooled mushrooms. Crumble the cooked bacon slices and sprinkle over the top of the salad. Toss with about 1/3 cup of the reserved dressing. Arrange the hard-cooked egg pieces over the top. Serve with remaining dressing on the side. (Extra dressing can be refrigerated, covered, for up to 5 days. Let come to room temperature before using and whisk thoroughly.) Makes 6 servings or 12 appetizer/first course servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 220, Fat, total (g): 17, chol. (mg): 163, sat. fat (g): 4, carb. (g): 6, fiber (g): 2, pro. (g): 11, sodium (mg): 560, Percent Daily Values are based on a 2,000 calorie diet.