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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Servings: 4

Boiled Egg Bacon And Mushroom Salad

Prep Time:
20 mins
Total Time:
20 mins
Boiled egg bacon and mushroom salad - very easy to put together, fresh and nutritious.
Bacon-Egg-And-Mushroom-Salad
5 from 5 votes
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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
  • 1 1/2 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.
Course: Salad

Nutrition Information

Calories: 445, Fat: 40g, Saturated Fat: 12g, Cholesterol: 207mg, Sodium: 455mg, Potassium: 418mg, Carbohydrates: 4g, Sugar: 1g, Protein: 16g, Vitamin A: 900%, Vitamin C: 15.1%, Calcium: 140%, Iron: 1.7%