Rating: 4.5 stars
3 Ratings
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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.

Source: EatingWell Magazine, September/October 2014

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total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • Combine spinach and radicchio in a large bowl.

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  • 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

137 calories; protein 4.7g; carbohydrates 11.5g; dietary fiber 2.7g; sugars 3.9g; fat 8.8g; saturated fat 1.5g; cholesterol 3.5mg; vitamin a iu 5871.6IU; vitamin c 20.1mg; folate 140.7mcg; calcium 74.7mg; iron 2.3mg; magnesium 64.8mg; potassium 617.8mg; sodium 259.6mg; thiamin 0.1mg; added sugar 1g.
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