Spinach & Warm Mushroom Salad
In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette.
Servings
4 servings
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 8cups spinach, tough stems removed
- 2cups coarsely chopped radicchio
- 2tablespoons extra-virgin olive oil, divided
- 2slices bacon, chopped
- 1large shallot, halved and sliced (1/2 cup)
- 3cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- 1/4teaspoon salt
- 1/4teaspoon ground pepper
- 2tablespoons white balsamic vinegar
- 1/2teaspoon honey
Instructions
- Combine spinach and radicchio in a large bowl.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add bacon and shallot and cook, stirring, until the bacon is crisp, 4 to 5 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat and stir in the remaining 1 tablespoon oil, vinegar and honey, scraping up any browned bits. Immediately pour the warm vinaigrette over the spinach mixture and toss to coat.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 137kcal |
|---|---|
| Carbohydrate Total | 11g |
| Total Sugars | 4g |
| Added Sugars | 1g |
| Fiber | 3g |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 6g |
| Cholesterol | 3mg |
| Sodium | 260mg |
| Protein | 5g |
| Potassium | 618mg |
| Calcium | 75mg |
| Folate | 141mcg |
| Omega-6 | 1g |
| Vitamin E | 4mg |
| Zinc | 1mg |
| Vitamin B3 | 2mg |
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