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Warm Mushroom Salad with Pancetta

By: nicchik  
"This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal."

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Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

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Original Recipe Yield 4 servings
 

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
  • 1/2 cup crumbled feta cheese
  • ground black pepper to taste

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 378 | Total Fat: 28.6g | Cholesterol: 44mg

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