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Boiled egg bacon and mushroom salad – very easy to put together, fresh and nutritious.
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!
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Boiled Egg Bacon And Mushroom Salad
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
- 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.
- Heat 1 tbsp olive oil over medium high heat. Add mushrooms. Sauté tor 4-5 minutes, until cooked. Drain liquid and reserve mushrooms.
- Arrange greens (mixed greens or spinach ) in a bowl. Top with bacon, tomatoes, mushrooms and cheese. Add eggs.
- In a bowl, whisk together olive oil, vinegar and Worcestershire. Pour over salad. Season with salt and pepper. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is gorgeous, Mira! I love how simple and flavorful it is! The boiled egg is perfect!
I’m die-hard fan of salads and always looking for inspirations! This one looks very delicious combo! I can’t eat bacon, but rest I’m gonna devour for lunch soon! pinning to try later!
This salad looks yummy! I never had fried mushrooms in the salad. For as much as I love fried mushrooms I will give this a salad a try. 🙂
Wow, Mira! This looks like a delicious summer salad. Sometimes after eating a salad, I just don’t feel full, but with the eggs and mushrooms, I know I would be satisfied. 🙂
Wow, Mira! BOILED EGG BACON AND MUSHROOM SALAD looks just perfect for summer. Gorgeous and delicious! Addition of mushroom sounds yummy!
This looks pretty special to me! Then again, I love anything with an egg on top!
I love mushrooms in salads!! With the bacon and eggs to go with it, this salad is truly a meal!! 🙂
What a delicious hearty salad. I’m always looking for new ones to try, can’t wait to try this one.
I’m hungry for lunch and this salad is exactly what I need! I add a boiled egg to almost all of my salads because it provides a good serving of protein and I always have them available in my fridge.
Salad and summer just go together. Obviously I’d leave out the boiled eggs, but I could crumble some vegan bacon, or make my portobello mushroom bacon to make this vegan. Love it Mira!