Warm Spinach Salad with Sun Dried Tomatoes & Blue Cheese

Classic warm spinach salad goes totally vegetarian with sun dried tomatoes and soy bacon bits. Basil, mushroom, red onion and blue cheese make it a delicious treat for a light lunch or brunch!

Prep Time:  10 minutes
Cook Time: 10 minutes
Yield: 6-8 Servings


  • 5 oz package baby spinach
  • 2 cups thin sliced radicchio
  • 2 tsp extra virgin olive oil
  • 2 cups thin sliced red onion
  • 8 oz package sliced cremini mushrooms (~3 cups)
  • 8 sun dried tomatoes (dried, not in oil) coarsely chopped
  • 1 tsp salt, divided
  • 1 TB balsamic vinegar
  • 1 tsp Dijon mustard
  • 2TB chopped fresh basil
  • ¼ tsp pepper
  • 4 hard boiled eggs, sliced
  • 2 TB crumbled, reduced fat blue cheese
  • ¼ cup crumbled soy bacon bits


Combine spinach and radicchio in a large salad bowl. Set aside. Heat olive oil over medium heat in a large nonstick skillet. Add onion and mushroom and sprinkle with ½ tsp salt. Cook, stirring frequently until mushroom begins to brown and onion is softened approximately 7 minutes. 

Remove from heat and stir in sun dried tomatoes, balsamic vinegar, Dijon mustard, additional ½ tsp salt, pepper, and basil. Immediately toss hot onion mixture into spinach/radicchio to lightly wilt. Garnish salad with egg slices, blue cheese, and pita chips.