Warm Orange and Mushroom Salad recipe

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Ingredients

8 ounces bacon, cut into 1 inch pieces
¾ cup orange juice
¼ cup shallots, minced
¼ cup olive oil
¼ cup balsamic vinegar
4 large oranges, peeled and segmented
10 ounces spinach, rinsed and chopped
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed and sliced
6 ounces fresh oyster mushrooms, stemmed and sliced
½ cup chopped toasted hazelnuts
1 (3 ounce) package enoki mushrooms

Nutrition Info

456 calories
carbohydrate: 30.4 g
cholesterol: 25.7 mg
fat: 33.6 g
fiber: 6.9 g
protein: 11.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 377 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.

  2. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.

  3. In a large bowl, combine the spinach and radicchio.

  4. Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper, add to greens and toss.

  5. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

Recipe Yield

6 servings

Recipe Note

Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad.

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