Raw spinach is bursting with vitamins and minerals. When you add marinated, juicy mushrooms and a sprinkle of crispy bacon you’ve got a salad that you’ll make over and over again.
500g White Button Mushrooms, halved
1/2 cup Extra Virgin Olive Oil
1 tablespoon mustard
1 tsp of balsamic vinegar
3 cloves garlic, minced
Salt and pepper
250g Butcher’s Best streaky bacon
1 small red onion, sliced
250g baby spinach, washed and stemmed
* Pre-heat oven to 180°C. Add halved mushrooms, olive oil, balsamic vinegar, mustard and garlic in a stainless-steel bowl, season with salt and pepper. Mix well and cover with foil.
* Place in oven, mixing through every 7 minutes for 20 minutes. Leave out to cool still covered for flavours to infuse.
* Heat oven grill and place streaky bacon on tray and grill both sides until crispy, this should take 8 – 10 minutes. Cooldown before chopping the crispy bacon.
* To assemble the salad, mix baby spinach leaves, marinated mushrooms, sliced red onion and sprinkle over crispy bacon. Add the marinated mushrooms as a dressing.
source – SPAR