Warm Mushroom Salad with Pancetta
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Ingredients55 m servings 378 cals
Original recipe yields 4 servings
- 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.
Per Serving: 378 calories; 28.6 g fat; 15 g carbohydrates; 16.8 g protein; 44 mg cholesterol; 1188 mg sodium. Full nutrition
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