Orange & Mushroom Spinach Salad

20m
Prep Time
10m
Cook Time
30m
Ready In

Recipe: #18451

April 11, 2015



"Recipe source: Light and Easy Cookbook by Bon Appetit"

Original is 5 servings
  • FOR THE DRESSING
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (536 g)
  • Calories 735.7
  • Total Fat - 48.5 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 93.4 mg
  • Sodium - 1075.1 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 9.4 g
  • Sugars - 23.2 g
  • Protein - 38.3 g
  • Calcium - 191.2 mg
  • Iron - 6.1 mg
  • Vitamin C - 162.5 mg
  • Thiamin - 0.7 mg

Step by Step Method

TO MAKE THE DRESSING


Step 1

Cook the bacon in a skillet over medium heat until crisp; using a slotted spoon transfer bacon to paper towels. Pour off the drippings and reserve. Combine 1/4 cup drippings with the remaining dressing ingredients (orange juice - vinegar)in a small bowl or jar. Season with salt and pepper.

TO MAKE THE SALAD


Step 2

Working over a small bowl and using a small sharp knife, cut between the membranes of the oranges to release the segments; add to bowl.

Step 3

Tear spinach and radicchio into bite-size pieces and place in large salad bowl.***can be prepared one day ahead - covered and refrigerated.

Step 4

Drain the orange segments.

Step 5

Heat 2 tablespoons of the reserved bacon drippings in a skillet over medium high heat. Add shiitake mushrooms and saute for one minute. Add the oyster mushrooms and season with salt and pepper. Saute another couple of minutes or until golden brown.

Step 6

Add mushrooms to the greens and toss.

Step 7

Pour dressing into same skillet and boil for 2 minutes.

Step 8

Pour dressing over the greens.

Step 9

Add the bacon, orange segments and chopped nuts. Toss.

Step 10

Season with salt and pepper.

Step 11

Garnish with the enoki mushrooms if desired.

Tips


No special items needed.

2 Reviews

LindasBusyKitchen

Such a delicious salad and so enjoyed! I am so happy to have a new one to make :) I used mixed field greens in place of the radicchio and used just Shitaki mushrooms, but it didn't take away from the taste. I also used thick sliced pepper bacon, which gave a nice flavor to the dressing... Thanks so much for sharing Ellie! Linda

5.0

(14 Apr 2016)

QueenBea

I made a big serving of this without the enoki mushrooms to serve at a pot-luck dinner and it was enjoyed by all. This will be made again for sure, very good.

5.0

review by:
(4 Aug 2015)

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