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Warm Orange and Mushroom Salad

Rated as 4.71 out of 5 Stars

"Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad."
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Ingredients

45 m servings 456 cals
Original recipe yields 6 servings

Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
  2. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
  3. In a large bowl, combine the spinach and radicchio.
  4. Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
  5. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

Nutrition Facts


Per Serving: 456 calories; 33.6 g fat; 30.4 g carbohydrates; 11.5 g protein; 26 mg cholesterol; 377 mg sodium. Full nutrition

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Reviews

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I omitted the radicchio, added more spinach and added 2 boiled eggs and 1 chopped ripe avacado. They loved it! The hazelnuts and oranges make it! Simply delicious! A meal in itself!

I forgot to add the toasted hazelnuts! Was still one of the best salads I have ever had. Oh! I used half portobellos and half buttons because that's what I had on hand. I'd bet any mix of mushro...

The overall flavor of this was quite good. i didn't have enough bacon drippings and was glad i didn't. i used the 2 tablesp in the dressing(all i really had left over) and did not add any addi...

Loved the flavors, only used half the amount of mushrooms,oranges and greens, didn't use any olive oil. Added half an avocado. Had way more dressing than needed, but loved the wilted greens in...