Ingredients55 m servings 378
- 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 15 16.8 44 1188 Full nutrition
ReviewsRead all reviews 4
Love this recipe with two updates: added some smoked hot paprika and used gruyeye cheese instead - excellent!
This turned out great! Canned shiitakes was all that was available to me and they got lost but I imagine fresh ones would have been delicious. I really liked the tartness this had. This one is a...