Number of servings : 4
Type of meal : | Salads | Salads
Special diet :
1 tbsp. olive oil
3 slices turkey bacon, cut crosswise into 1/2-in. (0.5-cm) wide strips
12 oz. (340 g) fresh shiitake mushrooms, stems removed and caps thinly sliced
1 can (19 oz./540 g) white beans, rinsed and drained
1/2 cup (4 fl oz./125 ml) low-sodium mixed vegetable juice
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
12 cups (1 lb./450 g) spinach
1 yellow bell pepper, cut into small cubes
1 large red onion, halved and thinly sliced
- Heat the oil in a large skillet over a medium heat. Add the bacon and cook until crisp, about 5 minutes.Transfer the bacon to paper towels to drain.
- Add the shiitake mushrooms to the skillet and cook until tender, about 5 minutes.Add the beans and cook until heated through, about 3 minutes.
- In a bowl,whisk the vegetable juice, vinegar, mustard, and salt and black pepper. Add to the mushrooms and bring to the boil.
- Combine the spinach, bell pepper, red onion, and bacon in a large bowl. Add the mushroom mixture to the bowl, toss to combine, and serve the salad immediately.