Spinach, mushroom & bacon salad with warm onion dressing

2

Prep 10 min

Cook 15 min

Serves 6

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This salad plays with texture–and temperature. Making your own dressing means you can heat it up and drizzle it over the veggies. That’ll soften them slightly and coat everything in an even layer of tangy flavor.

10 oz fresh spinach, torn into bite-size pieces, or 8 cups spinach leaves 10 oz cremini mushrooms, thinly sliced 2 tsp chopped fresh thyme 3 slices center-cut bacon 1 medium red onion, thinly sliced and separated into rings 2 cups reduced-sodium vegetable stock 1 tsp finely grated orange zest plus ¼ cup fresh orange juice (from about 1 orange) 2 tbsp apple cider vinegar or red wine vinegar ¼ tsp salt ⅛ tsp black pepper

1. In a large bowl, combine the spinach, mushrooms, and thyme. Set aside. 2. In a 12-inch nonstick skillet, cook the bacon over medium heat until crispy and browned, about 6 to 8 minutes. Transfer to a paper towel–lined plate. 3. Add the onion to the bacon fat in the skillet and cook for 1 minute. Stir in the stock, orange zest and juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the onion is very tender and the liquid has reduced to ½ cup, about 15 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes.

4. Pour the warm dressing over the salad and toss to coat. Season with the black pepper. Crumble the bacon on top. Serve immediately.

Per serving (2 cups) 88 Cal, 6 g Total Fat, 1 g Sat Fat, 453 mg Sod, 7 g Total Carb, 3 g Sugar, 2 g Fib, 4 g Prot.

step-by-step

Broil the veggie slices until tender. Sauté the peppers and onions for max flavor. Layer the noodles, sauce, veg, and cheese 3 times. Cover with foil to help the cheese melt. Uncover and broil to get the cheese golden brown.