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Power Packed Spinach Salad

  • Yield: 4 large salads or 6 to 8 side salads


  • 8 slices bacon
  • 10 cups fresh spinach, rinsed, stemmed, and patted dry
  • 2 cups white button mushrooms, wiped clean, trimmed, and sliced
  • 1 cup thinly sliced red onion
  • 2 medium tomatoes, cored and cut into wedges, optional
  • 2 hard-boiled eggs, peeled and thinly sliced, optional
  • Dressing


  • Position rack in center of oven and preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment paper and arrange the bacon strips on it. Bake until brown and crispy, about 20 to 25 minutes.
  • Using oven mitts or pot holders, remove the bacon from the oven and let cool, about 15 minutes. Crumble into bite-size pieces.
  • Combine the spinach, bacon, mushrooms, and onion in a large mixing bowl and toss. Divide the spinach mixture among 4 large plates or 8 small plates (either 2-cup or 1-cup portions). Garnish with tomato wedges and or sliced hard-boiled eggs if desired. Drizzle with the dressing and serve.