warm-mushroom-salad-with-pancetta

Warm Mushroom Salad with Pancetta

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
nicchik
Recipe by  nicchik

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (2)

Rate This Recipe
lanzjb
3

lanzjb

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

swearbytheprecious
0

swearbytheprecious

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 15 g
  • 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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Warm Orange and Mushroom Salad

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Layered Beef Salad with Warm Dressing