Spinach Salad With Bacon and Mushrooms

czwartek, 20 lutego 2014

Spinach Salad With Bacon and Mushrooms

Time: 20 mins


  • 1 (10 ounce) bag baby spinach
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • fresh ground black pepper, to taste
  • 1/3 cup parmesan cheese, coarsely grated


  • 1 Stem the spinach and place in a large bowl.
  • 2 Cover with a paper towel and refrigerate while preparing the rest of the salad.
  • 3 In a 9-inch skillet, cook the bacon until crisp.
  • 4 Transfer to a paper towel-lined plate.
  • 5 Pour off the fat.
  • 6 Put the skillet back over medium-high heat and add a tablespoon olive oil.
  • 7 Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
  • 8 Remove with a slotted spoon to a plate.
  • 9 Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
  • 10 Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
  • 11 Pour over the spinach, season with pepper and add the Parmesan.
  • 12 Toss and serve.

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