Number of servings : 4
Type of meal : | Salads | Salads
Special diet :
1 tbsp (15 mL) olive oil
3 slices turkey bacon, cut crosswise into 1/2 inch (1 cm) strips
12 oz (375 g) fresh shiitake mushrooms, stems removed and caps thinly sliced
1 can (19 oz / 540 g) white beans, rinsed and drained
1/2 cup (125 mL) low-sodium mixed vegetable juice
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
12 cups (3 L) spinach leaves
1 yellow bell pepper, cut into small squares
1 large red onion, halved and thinly sliced
- Heat oil in large nonstick skillet over medium heat. Add bacon and cook until crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towels to drain.
- Add shiitake mushrooms to skillet and cook until tender, about 5 minutes. Add beans and cook until heated through, about 3 minutes.
- Whisk vegetable juice, vinegar, mustard, salt, and black pepper in small bowl. Add to mushroom mixture in skillet and bring to boil.
- Meanwhile, combine spinach, bell pepper, red onion, and bacon in large bowl. Add hot mushroom mixture to bowl and toss to combine.