A hearty salad makes a great weekday lunch, especially when you’re in the mood for something fuss-free, delicious and light. This Italian spinach and mushroom salad is exactly that. Fresh spinach, warm mushrooms, crunchy bits of oh-so crunchy bacon bits, all tossed together in a delightfully light Italian dressing…Mmm-mmm. What’s not to love? I find that the spinach more than holds its own with the mushrooms and chickpeas and maintains its bite quite well. But if you like, you could always use a lettuce of your choice. Romaine? Perhaps even baby spinach? The choice is entirely yours. If you’re feeling particularly adventurous, mix things up with a variety of mushrooms. I used Portobello because I had those on hand, but I have used Baby Bella or even Cremini mushrooms in the past. Whatever works for you! I would, however, recommend making your own croutons. Simply because you can control the flavors and choose what goes in there so much better with your own. I like to make mine with some garlic, butter and freshly chopped herbs. I usually make a batch of these…you know, for a quick snack every once in a while? Hey! Don’t judge!
Anyway, here’s what you need for this salad! Enjoy!
1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms, sautéed lightly until cooked
1 can (19 oz.) chickpeas, drained and rinsed
1/3 cup bacon bits
1/2 cup seasoned croutons
1/2 cup Italian dressing
- In large salad bowl, toss all ingredients except the dressing. Refrigerate for 4 hours before serving.
- Just before serving, drizzle with dressing and toss gently. Makes 4 servings.