Warm Mushroom Salad with Pancetta recipe
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Ingredients
- 8 thick slices pancetta 3 tablespoons olive oil 12 shiitake mushrooms, sliced 15 crimini mushrooms, sliced 1 clove garlic, minced 15 kalamata olives, pitted and halved 2 tablespoons capers 3 tablespoons lemon juice 1 tablespoon balsamic vinegar 2 cups fresh spinach, stems removed 2 cups arugula ½ cup crumbled feta cheese ground black pepper to taste
Nutrition Info
- 378.2 caloriescarbohydrate: 15 gcholesterol: 44.2 mgfat: 28.6 gfiber: 3.4 gprotein: 16.8 gsaturatedFat: 8.1 gservingSize: -sodium: 1187.5 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Warm Mushroom Salad with Pancetta
Directions
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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.