Straight out of the sauté pan, this delicious hearty dressing is poured over spinach; lightly steaming the greens to make a salad that’s hard to beat and quite unique.

Ingredients

2-10 oz. packages Topless Salad Quickies™ Gourmet Baby Spinach**
¼ cup olive oil
2 T chopped garlic
½ sweet yellow onion, sliced
4 oz. Pancetta bacon, cut into bite-size pieces
2 T balsamic vinegar
2 T red wine
1 large Portobello mushroom (about 4 inches in diameter), cut into 1-inch long slices
Salt and pepper to taste

Directions

Heat 2 T olive oil in a sauté pan over medium heat. Add garlic and sauté until fragrant. Add onion and Pancetta; sauté until onion is translucent. Add balsamic vinegar, wine and sliced Portobello, cover and sauté for 3 minutes or until mushrooms have cooked down. Add salt and pepper to taste. Remove from heat and add remaining 2 T olive oil. Place spinach on individual serving plates and top with a generous amount of sautéed dressing. A large tossed salad may also be prepared by placing prewashed and trimmed spinach in a large salad bowl, adding the dressing and tossing until well blended. Top with freshly ground pepper if desired. Yields approximately 8 generous servings.

** Salad Quickies™ Spinach may be substituted for our Gourmet Baby Spinach if larger leaves are desired.

Growers Express

Growers Express Recipes

Spinach Salad with Warm Portobello Mushroom and Pancetta Vinaigrette

Ingredients

Directions

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