Spinach, mushroom and bacon salad with warm onion dressing

2
2
2
Smartpoints value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
This delicious recipe is perfect as a main dish salad at a brunch event, take to work for lunch or a a side salad for dinner. By using vegetable broth in the dressing, you keep the earthiness without adding calories. Cut some time by using bagged, pre-washed baby spinach. If you prefer baby kale, it is also a good choice and will wilt to tender when the warm dressing is added. If you’re using flat spinach, usually sold in bunches, you’ll need to wash it carefully. Immerse the leaves in cold standing water and swish gently to free the grit. Lift the spinach out of the water and repeat until the spinach is free of grit. Drain and dry in a salad spinner. Store the cleaned spinach in a loosely closed plastic bag in the refrigerator for up to three days.

Ingredients

fresh spinach

10 oz, fresh, torn into bite-size pieces, or 8 cups spinach leaves

mushroom caps

10 oz, sliced

vegetable oil

2 Tbsp

fat free vegetable broth

2 cup(s), reduced-sodium

uncooked red onion(s)

1 medium, thinly sliced and separated into rings

orange zest

1 tsp, grated

unsweetened orange juice

¼ cup(s), fresh

apple cider vinegar

2 Tbsp, or red wine

table salt

¼ tsp

crisp cooked bacon

1 slice(s), crisp, crumbled

black pepper

tsp, freshly ground

Instructions

  1. Place the spinach and mushrooms in a salad bowl; set aside.
  2. 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.
  3. Pour the warm dressing over the spinach and mushrooms; sprinkle with the bacon pieces and pepper. Serve at once. Yields 2 cups per serving.

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