Warm Mushroom Salad with Pancetta1 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 55 min
“This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.” - by nicchik
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 378 cal
- 28.6 g
- 15 g
Based on a 2,000 calorie diet
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