Go Back
+ servings

Baby Spinach, Pancetta and Shiitake Mushroom Salad

Course: Salad
Cuisine: American
Keyword: main course salad, Side salad, spinach salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 86 kcal
Author: Lisa Marie Todd

A flavorful salad to serve as a starter or main dish.



  • cup  sliced shiitake mushrooms sliced
  • tablespoon  chicken broth or vegetable broth
  • teaspoons  reduced-sodium soy sauce
  • 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
  • bag Baby spinach
  • Parmesan cheese shavings for garnish optional


  1. In a large saucepan, heat oil over medium-high heat. Add mushrooms and sauté for 3 - 4 minutes.
  2. Add chicken broth and soy sauce. Cook until liquid is absorbed in mushrooms.
  3. Remove from heat and add vinegar, salt, pepper and hot sauce. Transfer to a small bowl, set aside and allow to cool.
  4. In the same pan over medium-high heat, add 1 teaspoon of olive oil. Add pancetta and cook for 2 minutes.
  5. Add red onion and cook for another 2 minutes or until onion is softened and pancetta has crisp to your liking.
  6. Transfer the onion and pancetta to the bowl with mushrooms and gently mix well.
  7. In a large bowl add baby spinach and mushroom, pancetta, onion mixture. Gently toss together.
  8. Lightly dress salad with balsamic vinaigrette and toss gently.
  9. 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.