Warm Mushroom Salad with Pancetta

2
nicchik 0

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

Ingredients

55 m {{adjustedServings}} servings 378 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 3 Ratings

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Very tasty & simple to make - a great light meal!

Love this recipe with two updates: added some smoked hot paprika and used gruyeye cheese instead - excellent!