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Spinach Salad with Warm Mushroom and Bacon Dressing

4 servings
Salads

Characteristics

High Fibre

Nutritional Facts Per Serving

351
Calories
17.2 g
Protein
10.2 g
Carbs
4.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 351
  • Fat 27.8 g 43 %
    • Saturated   9.7 g
    • + Trans 0.2 g 18 %
  • Cholesterol 196 mg
  • Sodium   699 mg 29 %
  • Carbohydrate 10.2 g 3 %
    • Fibre   4.1 g 13 %
    • Sugars   4.1 g
  • Protein 17.2 g
    • Vitamin A 71 %
    • Vitamin C 35 %
    • Calcium 23 %
    • Iron 23 %

Method

  1. Place bacon in a large and wide skillet and set over medium-high heat. Cook bacon until crispy, then remove pan from the heat. Lift bacon out of the pan with a slotted spoon and drain on a paper towel.
  2. Remove all but 2 tsp. of the bacon fat from the skillet. Now set pan back over the heat and pour in 3 Tbsp. olive oil. When hot, add the mushrooms, garlic and oregano and cook until mushrooms are tender, about 4 to 5 minutes. Remove from the heat and stir in the juices, 2 Tbsp. vinegar, salt and pepper.
  3. Divide and mound the spinach on 4 plates and top with the mushrooms, egg wedges and cheese nuggets. Drizzle each salad, if desired, with a little more olive oil and vinegar, and then serve immediately.

Note: Before slicing the oyster mushrooms, trim away any tough parts of the lower stem.

To learn how to boil eggs, check out Boiled Eggs 101.

Serving Suggestions

Create a wonderful dinner by serving this salad with warm slices of baguette and a glass of rose wine or Prosecco.

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