Warm Orange and Mushroom Salad

4

"Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad."

Ingredients

45 m {{adjustedServings}} servings 456 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
  2. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
  3. In a large bowl, combine the spinach and radicchio.
  4. Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
  5. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
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Reviews

4
  1. 7 Ratings

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I omitted the radicchio, added more spinach and added 2 boiled eggs and 1 chopped ripe avacado. They loved it! The hazelnuts and oranges make it! Simply delicious! A meal in itself!

I forgot to add the toasted hazelnuts! Was still one of the best salads I have ever had. Oh! I used half portobellos and half buttons because that's what I had on hand. I'd bet any mix of mushro...

The overall flavor of this was quite good. i didn't have enough bacon drippings and was glad i didn't. i used the 2 tablesp in the dressing(all i really had left over) and did not add any addi...