Baby Spinach, Pancetta and Shiitake Mushroom Salad
A flavorful salad to serve as a starter or main dish.
Ingredients
- 1 cup sliced shiitake mushrooms sliced
- 1 tablespoon chicken broth or vegetable broth
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons apple cider vinegar
- ¼ teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- Hot sauce to taste
- 1/4 cup pancetta chopped
- 1/4 cup red onion diced
- 1 bag Baby spinach
- Parmesan cheese shavings for garnish optional
Instructions
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In a large saucepan, heat oil over medium-high heat. Add mushrooms and sauté for 3 - 4 minutes.
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Add chicken broth and soy sauce. Cook until liquid is absorbed in mushrooms.
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Remove from heat and add vinegar, salt, pepper and hot sauce. Transfer to a small bowl, set aside and allow to cool.
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In the same pan over medium-high heat, add 1 teaspoon of olive oil. Add pancetta and cook for 2 minutes.
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Add red onion and cook for another 2 minutes or until onion is softened and pancetta has crisp to your liking.
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Transfer the onion and pancetta to the bowl with mushrooms and gently mix well.
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In a large bowl add baby spinach and mushroom, pancetta, onion mixture. Gently toss together.
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Lightly dress salad with balsamic vinaigrette and toss gently.
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Top with Parmesan cheese shavings on individual servings if desired. Serve immediately.
Nutrition Facts
Baby Spinach, Pancetta and Shiitake Mushroom Salad
Amount Per Serving
Calories 86
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 322mg14%
Potassium 386mg11%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 3940IU79%
Vitamin C 12.9mg16%
Calcium 93mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.