Wilted Spinach, White Bean, and Bacon Salad

Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

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

Directions

  1. 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.
  2. Add shiitake mushrooms to skillet and cook until tender, about 5 minutes. Add beans and cook until heated through, about 3 minutes.
  3. Whisk vegetable juice, vinegar, mustard, salt, and black pepper in small bowl. Add to mushroom mixture in skillet and bring to boil.
  4. Meanwhile, combine spinach, bell pepper, red onion, and bacon in large bowl. Add hot mushroom mixture to bowl and toss to combine. 

Nutritional information:

Wilted Spinach, White Bean, and Bacon Salad