Spinach Salad With Turkey Bacon and Mushrooms
- Number of Servings: 8
Ingredients
6 slices turkey bacon3 portobello mushrooms, trimmed2 tablespoons olive oilSalt and pepper1/2 teaspoon dried thyme1/2 teaspoon dried rosemary3 tablespoons balsamic vinegar1 teaspoon Dijon mustard1/2 cup olive oil7 ounces baby spinach1 red onion, thinly sliced
1. In a skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels and let cool, then crumble.
2. Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes. Remove from skillet to a bowl and let cool.
3. Whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing. Sprinkle bacon on top and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CMW1981.
2. Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes. Remove from skillet to a bowl and let cool.
3. Whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing. Sprinkle bacon on top and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CMW1981.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 15.5 g
- Cholesterol: 11.3 mg
- Sodium: 180.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
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