Spinach, mushroom & bacon salad with warm onion dressing
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This salad plays with texture—and temperature. Making your own dressing means you can heat it up and drizzle it over the veggies. That’ll soften them slightly and coat everything in an even layer of tangy flavor.
Ingredients
Spinach
10 oz, fresh, torn into bite-size pieces, or 8 cups baby spinach
Cremini mushroom
10 oz, thinly sliced
Fresh thyme
2 tsp, chopped
Uncooked bacon
3 slice(s), center-cut
Red onion
1 medium, thinly sliced and separated into rings
Vegetable broth
2 cup(s), reduced-sodium
Orange zest
1 tsp, grated
Unsweetened orange juice
¼ cup(s), fresh
Apple cider vinegar
2 Tbsp, or red wine vinegar
Table salt
¼ tsp
Black pepper
⅛ tsp
Instructions
1
In a large bowl, combine the spinach, mushrooms, and thyme.
2
In a 12-inch nonstick skillet, cook the bacon over medium heat until crispy and browned, about 6 to 8 minutes. Transfer to a paper towel–lined plate.
3
Add the onion to the bacon fat in the skillet and cook for 1 minute. Stir in the stock, orange zest and juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the onion is very tender and the liquid has reduced to 1⁄2 cup, about 15 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes.
4
Pour the warm dressing over the salad and toss to coat. Season with the black pepper. Crumble the bacon on top. Serve immediately.
5
Serving size: 2 cups
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