WARM MUSHROOM SALAD WITH PANCETTA
This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.
Provided by nicchik
Categories Salad Green Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
- Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g
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Nokukhanya Nene
[email protected]Yum!
prokiller gaming
[email protected]This salad is a great way to change up your usual salad routine. It's also a great way to impress your friends and family with your culinary skills.
Khan Ayaz
[email protected]I love the combination of flavors and textures in this salad. The mushrooms are earthy and savory, the pancetta is salty and crispy, and the arugula is peppery and refreshing.
lwaliira benard denis
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
Sharp Shooter
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's also really easy to make, which is a bonus!
rujput sab
[email protected]This salad is a great way to use up leftover pancetta. I also like to add a little bit of chopped walnuts or almonds for extra crunch.
Gloria Marin
[email protected]I'm not a huge fan of mushrooms, but I loved this salad! The pancetta and arugula really balance out the flavor of the mushrooms. I will definitely be making this again!
lamour lamont
[email protected]I made this salad for lunch today and it was delicious! The mushrooms were perfectly cooked and the pancetta was crispy and flavorful. I will definitely be making this again!
Forhad Vai
[email protected]This is one of my favorite salads. It's so easy to make and always turns out great. I love the way the mushrooms and pancetta pair together. I also like to add a little bit of balsamic vinegar to the dressing.
Bataa Battumur
[email protected]This salad was a hit at my last dinner party. Everyone loved the combination of flavors and textures. The mushrooms were perfectly cooked and the pancetta was crispy and flavorful. I will definitely be making this again!
Fun Ghoul
[email protected]Absolutely delicious! The pancetta adds a wonderful salty and smoky flavor to the mushrooms. I also love the addition of the arugula, which gives the salad a nice peppery bite. Will definitely be making this again!