Spinach, Bacon, Mushroom and Lentil salad
Spinach, Bacon, Mushroom and Lentil salad

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach, bacon, mushroom and lentil salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spinach, Bacon, Mushroom and Lentil salad is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Spinach, Bacon, Mushroom and Lentil salad is something which I have loved my entire life. They’re fine and they look fantastic.

Spinach, Bacon, and Mushroom Salad Spinach, Bacon, and Mushroom Salad. Pour over the spinach, season with pepper and add the Parmesan. In a large salad bowl, combine the spinach, mushrooms and green onions. In a skillet, cook bacon over medium heat until crisp.

To get started with this recipe, we must prepare a few ingredients. You can have spinach, bacon, mushroom and lentil salad using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spinach, Bacon, Mushroom and Lentil salad:
  1. Prepare Salad
  2. Take 1 cup spinach
  3. Get 1 cup brown mushrooms
  4. Prepare 1/2 cup smoked bacon lardons (optional if non-vegetarian)
  5. Take 1/2 cup yellow lentils (pre-cooked)
  6. Get handful Whole walnuts
  7. Prepare to taste Goats cheese/sheep's cheese
  8. Take dressing
  9. Prepare 1 tbsp tahini
  10. Prepare 1 tbsp lemon juice
  11. Prepare to taste salt
  12. Take to taste black pepper
  13. Take 2 tbsp olive oil

Season with a small pinch each of kosher salt and. While bacon is frying, mix greens with onion in a large serving bowl. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond. Drizzle dressing over greens in bowl; toss gently.

Instructions to make Spinach, Bacon, Mushroom and Lentil salad:
  1. Slice mushrooms and shallow fry for 3-5 mins or until soft
  2. Add bacon if non-vegetarian and shallow fry until cooked. Turn off gas!
  3. Wash your spinach and set aside
  4. Prepare the dressing by combining the lemon juice, tahini, olive oil and seasoning in a separate dish
  5. Stir the dressing through the spinach in your serving bowl
  6. Add your cold, pre-prepared lentils, and your bacon and mushroom topping
  7. Chop your goats cheese into fine cubes and add this
  8. Scatter your salad with a small handful of walnuts to garnish

To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond. Drizzle dressing over greens in bowl; toss gently. This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and a warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. It's also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a.

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