For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Warm Spinach & Roasted Vegetable Salad with Bacon Vinaigrette

Warm Spinach & Roasted Vegetable Salad with Bacon Vinaigrette
downloadEmail This Post
Warm Spinach & Roasted Vegetable Salad with Bacon Vinaigrette

Prep: 15 minutes
Roast/Cook: 12 minutes • Serves: 8

1 package (10 ounces) sliced baby bella mushrooms
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 salt
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

Dietitian’s Dish
> 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.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube