Spinach, mushroom and bacon salad with warm onion dressing
10 oz, fresh, torn into bite-size pieces, or 8 cups spinach leaves
10 oz, sliced
Fat free vegetable broth
2 cup(s), reduced-sodium
Uncooked red onion(s)
1 medium, thinly sliced and separated into rings
1 tsp, grated
Unsweetened orange juice
¼ cup(s), fresh
Apple cider vinegar
2 Tbsp, or red wine
Crisp cooked bacon
1 slice(s), crisp, crumbled
⅛ 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.