Recipe information
Yield
4 Servings
Ingredients
6
bacon slices, chopped
1
large red bell pepper, cut lengthwise into thin strips
12
ounces crimini (baby bella) mushrooms, coarsely chopped
1
10-ounce bag spinach leaves
1
/2 medium-size red onion, cut into paper-thin slices
2
/3 cup olive oil
1
/2 cup white wine vinegar
2
tablespoons sugar
4
ounces chilled soft fresh goat cheese, crumbled (about 1 cup)
Need to make a substitution?
Preparation
Step 1
Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Step 2
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.