Warm Mushroom Salad with Pancetta recipe

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Ingredients

8 thick slices pancetta
3 tablespoons olive oil
12 shiitake mushrooms, sliced
15 crimini mushrooms, sliced
1 clove garlic, minced
15 kalamata olives, pitted and halved
2 tablespoons capers
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 cups fresh spinach, stems removed
2 cups arugula
½ cup crumbled feta cheese
ground black pepper to taste

Nutrition Info

378.2 calories
carbohydrate: 15 g
cholesterol: 44.2 mg
fat: 28.6 g
fiber: 3.4 g
protein: 16.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1187.5 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.

  2. Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar, cook another 8 minutes.

  3. Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl, toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad, season with black pepper to serve.

Recipe Yield

4 servings

Recipe Note

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

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