Spinach Salad With Asparagus, Feta And Mushroom Bacon
From the crumbly feta and toasted almonds, to the smokey mushroom bacon, this spinach salad with asparagus is sure to satisfy every craving!
Ingredients
Ingredients For Salad
- 4 cups baby spinach (4 large hand fulls, 1 handfull per person)
- 3/4 cup almonds
- 3/4 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, cut in half
- 1 pound asparagus, woody ends removed
- 2 baby cucumbers, sliced (or 1 medium siced cucumber sliced)
- dressing of choice
Ingredients For Portobello Mushroom Bacon
- 3 large portobello mushrooms, dirt brushed off and stems removed
- 2 tsp liquid smoke
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 2 tsp garlic powder
- 2 tsp rice vinegar (or white vinegar)
- 1/2 tsp salt
- 1 tbsp olive oil
- cooking spray
Instructions
To Make Portobello Mushroom Bacon
- Preheat the oven to 415 degrees F. Place parchment paper on a large baking sheet and spray with cooking spray. Set aside.
- Slice the portobellos about 1/6 inch thick and place them in a large bowl. In a separate bowl, mix together the marinade. Add the maple syrup, liquid smoke, garlic powder, rice vinegar, salt, dijon mustard to the bowl and whisk until combined.
- Pour the marinade over the mushrooms and toss until every mushroom is coated with the mixture. Do this step carefully, as the thin sliced mushrooms can break easily. Spread the mushrooms evenly over the parchment lined baking sheet so every mushroom is laying flat.
- Bake the mushrooms for about 35-40 minutes. You will need to transfer the smaller bits to a plate before the bigger bits are done, or they will burn. You will also likely need to flip the mushrooms towards the end of cooking, around the 30 minute mark. Remove the pan from the oven and allow to rest. Enjoy!
To Make The Spinach Salad:
- While the mushroom bacon is cooking, prepare the asparagus and almonds for baking. Place parchment paper on a large baking sheet and spread the asparagus evenly across half of it. Drizzle with 1 tbsp of olive oil. Spread the almonds across the other half of the baking sheet (with no olive oil).
- Place the baking sheet the oven with the mushrooms and bake for 10 minutes. At 10 minutes, remove all of the almonds and place the asparagus back in the oven to bake until done, another 15 minutes.
- Chop the almonds into slivers and set aside.
- In a large salad serving bowl, add the baby spinach, sliced cherry tomatoes and cucumbers. When the asparagus are done cooking, slice them in half and place in the bowl. Sprinkle the salad with the chopped almonds and feta cheese.
- When the mushrooms are done cooking, remove from the oven and place over the top of the salad. Serve with salad dressing of choice!
Nutrition
Calories: 342kcalCarbohydrates: 24gProtein: 15gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 25mgSodium: 680mgPotassium: 925mgFiber: 8gSugar: 12gVitamin A: 3883IUVitamin C: 19mgCalcium: 286mgIron: 5mg
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