Spinach, White Bean, and Bacon Salad Recipe

This healthy salad works well with any main meal and helps to keep those extra Christmas calories at bay.


[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 tbsp. olive oil
  • 3 slices turkey bacon, cut crosswise int1/o2-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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a bowl,whisk the vegetable juice, vinegar, mustard, and salt and black pepper. Add to the mushrooms and bring to the boil.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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