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Warm Spinach Salad with Sun Dried Tomatoes & Blue Cheese
Cook Time
10 mins

This all-vegetarian version of classic warm spinach salad uses sun dried tomatoes and soy bacon bits. Basil, mushroom, red onion and blue cheese make it a great treat for a tasthy lunch or brunch!

Course: Salad
Cuisine: American
Servings: 6 people
  • 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
  • 2 TB chopped fresh basil
  • ¼ tsp pepper
  • 4 hard boiled eggs sliced
  • 2 TB crumbled reduced fat blue cheese
  • ¼ cup crumbled soy bacon bits
  1. 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.

  2. 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.

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