The mushroom and spinach salad is a fresh and light side dish, perfect to serve during hot days. Fresh champignon mushrooms pair perfectly with tender and crunchy spinach leaves. The whole dish is enriched with thin slices of crispy bacon and dressed with extra virgin olive oil, lemon juice, sweet mustard, salt, and pepper. An explosion of flavors and textures that will win over your guests.
Rinse the spinach leaves several times, then drain and dry them
Discard about half of the mushroom stems, then peel the caps with a very sharp knife
Quickly wash the mushrooms under running water and dry them
Cut the bacon slices into three or four parts and place them in a large non-stick pan lightly greased with oil and put them on high heat
Let them brown for a few minutes on each side until they become slightly crispy, then remove them and place them on kitchen paper to absorb the excess fat
Arrange the spinach in a large bowl, add the mushrooms thinly sliced vertically, and place all the bacon slices on top
In a small bowl, dilute the mustard, salt, and pepper with lemon juice, add the oil, and beat with a fork until you get an emulsion
Pour the dressing over the salad, mix, and serve
Italia
| Energy (kcal) | 101.73 |
| Carbohydrates (g) | 1.15 |
| of which Sugars (g) | 0.39 |
| Fat (g) | 8.09 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 5.43 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.21 |
