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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.

Spinach and Warm Mushroom Salad

8 cups spinach, tough stems removed

2 cups coarsely chopped radicchio

2 tablespoons extra-virgin olive oil, divided

2 slices bacon, chopped

1 large shallot, halved and sliced (1/2 cup)

3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons white balsamic vinegar

1/2 teaspoon honey

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. Serves 6.

Per serving: 137 calories; 9 g fat (1 g saturated fat; 59 percent calories from fat); 11 g carbohydrates; 1 g sugar; 19 mg cholesterol; 260 mg sodium; 5 g protein; 3 g fiber.

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