Spinach-Mushroom-Bacon Salad with Warm Onion Dressing
- Total Time
Our version cuts the fat dramatically, with a savory, warm dressing that wilts the spinach just enough to make it tender.
fresh spinach10 oz, fresh, torn into bite-size pieces, or 8 cups spinach leaves
mushroom caps10 oz, sliced
vegetable oil2 Tbsp
vegetable broth2 cup(s), reduced-sodium
uncooked red onion(s)1 medium, thinly sliced and separated into rings
orange zest1 tsp, grated
unsweetened orange juice¼ cup(s), fresh
apple cider vinegar2 Tbsp, or red wine
table salt¼ tsp
crisp cooked bacon1 slice(s), crisp, crumbled
black pepper⅛ tsp, freshly ground
- Place the spinach and mushrooms in a salad bowl; set aside.
- Heat a large nonstick skillet. Swirl in the oil, then add the broth, onion, orange zest, orange juice, vinegar, and salt. Cook over medium heat, stirring occasionally, until the onions are very tender and the liquid has thickened and reduced to 1/2 cup, about 15 minutes. Let stand 10 minutes.
- Pour the warm dressing over the spinach and mushrooms; sprinkle with the bacon pieces and pepper. Serve at once. Yields 2 cups per serving.