Warm Orange and Mushroom Salad

admin 26/04/20 Recipes


6 servings

Prep Time


Cook Time



8 ounces: bacon, cut into 1 inch pieces

3/4 cup: orange juice

1/4 cup: shallots, minced

1/4 cup: olive oil

1/4 cup: balsamic vinegar

4 large: oranges, peeled and segmented

10 ounces: spinach, rinsed and chopped

1 medium head: radicchio

6 ounces: fresh shiitake mushrooms, stemmed and sliced

6 ounces: fresh oyster mushrooms, stemmed and sliced

1/2 cup: chopped toasted hazelnuts

1 (3 ounce) package: enoki mushrooms


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.

Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.

In a large bowl, combine the spinach and radicchio.

Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.

Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.


Calories: 456 kcal

Carbohydrates: 30.4 g

Cholesterol: 26 mg

Fat: 33.6 g

Fiber: 6.9 g

Protein: 11.5 g

Sodium: 377 mg

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