Prep: 15 minutes
Roast/Cook: 12 minutes • Serves: 8
1 medium red onion, cut in half and sliced
2 tablespoons olive oil
2 bags (8 ounces each) Pictsweet Farms Steamables Asparagus Spears
12slices smoked bacon (about 3/4 pound), cut crosswise into 1-inch pieces
2 garlic cloves, thinly sliced
1/2cup balsamic vinegar
2 teaspoons Dijon mustard
1/4teaspoon ground black pepper
1 jar (12 ounces) roasted red peppers, drained and chopped (about 1 cup)
2 packages (5 ounces each) baby spinach
1.Preheat oven to 400°. In large bowl, toss mushrooms, onion and oil; spread on rimmed baking pan. Roast 12 minutes.
2.Prepare asparagus in microwave oven as label directs; open bags and cut asparagus crosswise into 11/2-inch pieces. Toss asparagus with mushroom mixture.
3.Meanwhile, in large nonstick skillet, cook bacon over medium-high heat 8 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to bowl. Drain and reserve 1/3 cup bacon drippings from skillet; discard remaining bacon drippings.
4.To same skillet, add garlic and cook over medium heat 1 minute, stirring occasionally. Add vinegar, mustard, salt, black pepper and roasted red peppers; cook 2 minutes or until mixture simmers, stirring with wooden spoon to loosen browned bits from bottom of skillet. Stir in reserved 1/3 cup bacon drippings; remove skillet from heat and stir in bacon.
5.In large bowl, add spinach and vegetable mixture; pour warm vinaigrette over spinach mixture and with tongs, toss to combine. Serve immediately.
Approximate nutritional values per serving:
152 Calories, 9g Fat (2g Saturated), 14mg Cholesterol,
504mg Sodium, 11g Carbohydrates, 3g Fiber, 7g Protein
> Building a salad using baby spinach as the greens is an easy way to offer great health benefits. Spinach has twice as much potassium, protein, calcium, iron, niacin and vitamins A, C and B-12 as any other leaf vegetable.