Wilted Spinach and Mushroom Salad with Bacon and Strawberries

I vividly recall the first time I encountered this salad. It was at a summer garden party, a surprisingly light counterpoint to the abundance of rich, slow-cooked meats and decadent pastries. The interplay of warm, wilted greens with the crisp, salty bacon and the burst of sweet, cool strawberries was a revelation. It struck me then, and still does today, as a dish that effortlessly bridges the gap between a hearty side and an elegant light main course. Its simplicity belies a sophisticated flavor profile, making it a go-to for those occasions when you want something special without a lot of fuss.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 1 large salad
• Dietary Type: Not specified

Ingredients

• 6 cups torn spinach or 6 cups romaine lettuce (Baby spinach leaves are a wonderful choice here, offering tender leaves that wilt beautifully. If using romaine, chop it into bite-sized pieces.)
• 1 cup sliced fresh white button mushrooms
• 2 thinly sliced scallions (both white and green parts)
• 1 dash black pepper
• 3 slices bacon
• 3 tablespoons vinegar (Apple cider vinegar or red wine vinegar work exceptionally well here, providing a pleasant tang.)
• 1 teaspoon sugar
• ¼ teaspoon dry mustard
• 1 cup sliced fresh strawberries (or drained mandarin orange segments for a different fruity note)

Equipment Needed

• Large skillet (12-inch recommended)
• Large bowl for tossing
• Tongs or large spoons for stirring
• Small bowl for the dressing
• Slotted spoon or paper towels for draining bacon

Instructions

1. Begin by preparing your salad base. In a large bowl, combine the spinach, sliced mushrooms, and scallions. Sprinkle with a dash of black pepper and gently toss to distribute the ingredients. Set this mixture aside.
2. Now, let’s focus on the dressing and the star of the savory elements: the bacon. Place the 3 slices of bacon in a 12-inch skillet over medium heat. Cook the bacon, turning occasionally, until it is crisp. This usually takes about 10-15 minutes, depending on the thickness of your bacon.
3. Once the bacon is perfectly crisp, carefully remove it from the skillet using a slotted spoon, reserving it on a plate lined with paper towels to drain any excess grease.
4. From the skillet, reserve 2 tablespoons of the rendered bacon drippings. This flavorful fat is the foundation of our warm vinaigrette. Discard any remaining drippings or save them for another culinary adventure.
5. Crumble the cooked bacon into bite-sized pieces and set it aside.
6. In the same skillet (or a small heatproof bowl), stir together the reserved 2 tablespoons of bacon drippings, 3 tablespoons of vinegar, 1 teaspoon of sugar, and ¼ teaspoon of dry mustard. Place the skillet back over medium heat.
7. Bring the mixture to a boil, stirring occasionally. Once boiling, immediately remove the skillet from the heat. This quick boiling action helps to emulsify the dressing and slightly reduce it, concentrating the flavors.
8. Pour the warm dressing over the spinach mixture in the large bowl.
9. Using tongs or large spoons, toss the mixture in the skillet (or carefully transfer it back to the large bowl if you prefer) for 30-60 seconds, or just until the spinach is wilted. The residual heat from the dressing and the skillet will gently cook the spinach, softening it without making it mushy. Be mindful not to overcook; the spinach should be tender but still have a slight bite.
10. Transfer the wilted spinach and mushroom salad to a serving dish or a large, attractive bowl.
11. Gently fold in the 1 cup of sliced fresh strawberries (or drained mandarin orange segments, if using).
12. Finally, top the salad with the crumbled bacon.
13. Serve immediately to enjoy the delightful contrast of warm and cool, wilted and crisp, savory and sweet.

Expert Tips & Tricks

• Bacon Crispness is Key: For the best texture, ensure your bacon is rendered until truly crisp. This provides a satisfying crunch that contrasts beautifully with the tender spinach.
• Wilt Just Enough: The trick to this salad is to wilt the spinach just slightly. Overcooking will result in a limp, unappetizing texture. The 30-60 second window is crucial.
• Warm Dressing Magic: The warm vinaigrette is what makes the spinach wilt. Ensure it’s hot when you pour it over the greens.
• Ingredient Quality Matters: Use fresh, vibrant spinach and plump, ripe strawberries for the best flavor. The quality of your bacon will also significantly impact the overall taste.
• Mushroom Prep: For a more refined presentation, you can lightly sauté the mushrooms separately before adding them to the spinach if you prefer them less raw. However, they will soften slightly from the warm dressing.

Serving & Storage Suggestions

This salad is best enjoyed immediately after preparation when the spinach is perfectly wilted and the bacon is still warm and crisp. It serves beautifully as a light lunch or a stunning appetizer. If you have any leftovers, they can be stored in an airtight container in the refrigerator. However, the texture of the spinach will continue to soften, and the bacon may lose some of its crispness. It’s generally not recommended to reheat this salad, as it’s designed to be served warm and cool components. It will typically last for 1-2 days in the refrigerator, but the freshness and textural integrity are at their peak on the first day.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	113.1 kcal	N/A
Calories from Fat	N/A	72 g
Total Fat	8.1 g	12 %
Saturated Fat	2.6 g	13 %
Cholesterol	11.6 mg	3 %
Sodium	179.8 mg	7 %
Total Carbohydrate	6.8 g	2 %
Dietary Fiber	2.1 g	8 %
Sugars	3.4 g	13 %
Protein	4.2 g	8 %

Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

• Greens Galore: While baby spinach is ideal, feel free to experiment with other tender greens like arugula for a peppery bite, or a mix of spinach and spring greens. If you opt for sturdier greens like kale, they will require a longer sauté time or a more thorough massage with the dressing to soften.
• Fruity Friends: If strawberries aren’t in season or to change things up, consider using other fruits that complement the bacon’s saltiness. Thinly sliced apples, pears, or even dried cranberries can offer a delightful sweetness.
• Nutty Crunch: For added texture and a different kind of richness, toasted slivered almonds, chopped pecans, or candied walnuts would be a fantastic addition.
• Cheese Please: A sprinkle of crumbled goat cheese or a few shavings of Parmesan can introduce another layer of savory complexity.
• Vinegar Choices: While apple cider vinegar is a classic, a good quality red wine vinegar, balsamic vinegar, or even a sherry vinegar would lend unique nuances to the dressing.

FAQs

Q: Can I make this salad ahead of time?
A: It’s best to assemble this salad just before serving. The spinach wilts quickly, and the bacon loses its crispness if left to sit in the dressing for too long.

Q: What kind of bacon is best for this recipe?
A: Any good quality bacon will work. Thicker cut bacon will yield more pronounced smoky flavor and a satisfying crunch.

Q: Can I omit the bacon?
A: While the bacon adds a crucial salty and smoky element, you could substitute it with crispy fried onions or toasted nuts for texture. You’d then need to adjust the dressing’s flavor profile accordingly, perhaps adding a pinch more salt or a touch more mustard.

Q: Are the mushrooms meant to be raw?
A: Yes, the mushrooms are typically added raw and will soften slightly from the warm dressing. If you prefer them cooked, you can sauté them briefly in a separate pan before adding them to the salad.

Q: Can I use dried strawberries?
A: While dried strawberries would add sweetness, they lack the fresh, juicy burst that fresh strawberries provide. For the best flavor contrast, fresh berries are highly recommended.

Final Thoughts

This Wilted Spinach and Mushroom Salad with Bacon and Strawberries is a testament to how simple ingredients, thoughtfully prepared, can create something truly memorable. It’s a dish that adapts beautifully to the seasons and your pantry, proving that elegance doesn’t always require complexity. Whether you’re looking for a stunning starter or a light yet satisfying main, I encourage you to give this recipe a try. I’m confident it will become a cherished addition to your culinary repertoire, just as it has to mine. Serve it with a crisp, dry white wine or a light-bodied rosé for a truly delightful meal.