Boiled Egg Bacon And Mushroom Salad

Boiled egg bacon and mushroom salad – very easy to put together, fresh and nutritious. 

Bacon-Egg-And-Mushroom-Salad

Bacon Egg Mushroom And Tomato Salad

Happy Monday! How was everyone’s weekend?

Salads shouldn’t be boring ! But I have a problem, when there is a salad I like, I usually can’t get enough of it! This happened with the salad I’m sharing today.

You know how much I love light and easy meals, so I’m constantly looking for new recipe ideas. Looking through a very old book, I stumbled upon this salad. It is nothing special, but I love the combination of flavors. Perfect for lunch or a side salad.

The original recipe calls for baby spinach, but I made it with mixed greens. It worked, but you can still use spinach if you prefer.

The sautéed mushrooms bring a lot of flavor and of course meatiness.

And the dressing is simple – oil, vinegar, salt, pepper and some Worcestershire sauce. It can’t get any better. This is one of the easiest, most delicious salads, I’ve ever made!

Hope you like it!

Bacon-Egg-And-Mushroom-Salad

Bacon Egg And Mushroom Salad

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5.0 from 5 reviews
Boiled Egg Bacon And Mushroom Salad
 
Prep time
Total time
 
Boiled egg bacon and mushroom salad - very easy to put together, fresh and nutritious.
Author:
Recipe type: salad
Serves: 4
Ingredients
For the salad:
  • 4 large eggs
  • 8 bacon strips, cooked and chopped
  • 4 oz baby bella mushrooms, sliced
  • 1 Tbsp olive oil
  • 4 oz mixed greens (or baby spinach), washed
  • 1 cup cherry tomatoes, cut in half
  • 2 oz mature Cheddar cheese or Parmesan, grated
For the dressing:
  • 3 Tbsp extra virgin olive oil
  • 1½ tbsp apple cider vinegar
  • salt and pepper to taste
  • 3 drops Worcestershire sauce
Instructions
  1. Place eggs in a saucepan and add cold water to cover. Bring to a boil, then reduce heat to low, simmer and cook for 10 minutes. Plunge into cold water. When cold enough to handle, peel and cut into slices.
  2. Heat 1 tbsp olive oil over medium high heat. Add mushrooms. Sauté tor 4-5 minutes, until cooked. Drain liquid and reserve mushrooms.
  3. Arrange greens (mixed greens or spinach ) in a bowl. Top with bacon, tomatoes, mushrooms and cheese. Add eggs.
  4. In a bowl, whisk together olive oil, vinegar and Worcestershire. Pour over salad. Season with salt and pepper. Serve.