How to Love Perfect Spinach, Bacon, Mushroom and Lentil salad

How to Love Perfect Spinach, Bacon, Mushroom and Lentil salad Delicious, fresh and tasty.

Spinach, Bacon, Mushroom and Lentil salad. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle. While bacon is frying, mix greens with onion in a large serving bowl. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.

Simmer briskly, uncovered, until spinach is wilted, about two minutes.

Off the heat, stir in the vinegar.

Place bacon in a large, deep skillet.

You can cook Spinach, Bacon, Mushroom and Lentil salad using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spinach, Bacon, Mushroom and Lentil salad

1. It’s of Salad.

2. It’s of spinach.

3. It’s of brown mushrooms.

4. It’s of smoked bacon lardons (optional if non-vegetarian).

5. It’s of yellow lentils (pre-cooked).

6. It’s of Whole walnuts.

7. Prepare of Goats cheese/sheep's cheese.

8. Prepare of dressing.

9. You need of tahini.

10. Prepare of lemon juice.

11. Prepare of salt.

12. You need of black pepper.

13. Prepare of olive oil.

Cook over medium high heat until evenly brown.

Stir the spinach into the lentils and leave the salad to cool.

Bring back to room temperature if necessary.

Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.

Spinach, Bacon, Mushroom and Lentil salad step by step

1. Slice mushrooms and shallow fry for 3-5 mins or until soft.

2. Add bacon if non-vegetarian and shallow fry until cooked. Turn off gas!.

3. Wash your spinach and set aside.

4. Prepare the dressing by combining the lemon juice, tahini, olive oil and seasoning in a separate dish.

5. Stir the dressing through the spinach in your serving bowl.

6. Add your cold, pre-prepared lentils, and your bacon and mushroom topping.

7. Chop your goats cheese into fine cubes and add this.

8. Scatter your salad with a small handful of walnuts to garnish.

This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and a warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon.

It's also wonderful with potato leek soup.

To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a.

With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.

In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy.