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Spinach Salad with Mushrooms and Bacon

Photo: John Montana; Styling: Lynn Miller
Prep time 15 mins
Cook time 18 mins
Yield Serves 8

Ingredients

  • 6 slices bacon
  • 3 portobello mushrooms, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 7 ounces baby spinach
  • 1 red onion, thinly sliced

Nutrition Information

  • calories 225
  • fat 22 g
  • satfat 4 g
  • protein 5 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 11 mg
  • sodium 400 mg

How to Make It

  1. In a skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels and let cool, then crumble.

  2. Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes. Remove from skillet to a bowl and let cool.

  3. Whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing. Sprinkle bacon on top and serve.