Wilted Asian Salad
This Wilted Asian Salad recipe features roasted mushrooms and a warm vinaigrette over baby spinach and mandarin oranges. While classic in wilted spinach salads, if you don’t have enough bacon drippings or you’d prefer not to use them, substitute all or part of them with olive oil.
are also known as baby bellas because portobellos are the fully matured version. They have a slightly fuller flavor than white button mushrooms.
Preheat oven to 425° with a baking sheet inside.
Cook bacon in a sauté pan until crisp; transfer to a paper towel-lined plate. Reserve drippings.
Meanwhile, toss mushrooms with oil; season with salt and pepper. Arrange mushrooms in a single layer on preheated baking sheet; roast until golden brown, 15–20 minutes, pouring off any liquid that accumulates.
Whisk together vinegar, brown sugar, Dijon, and chili garlic sauce until sugar dissolves.
Heat 1 Tbsp. drippings in same pan over medium; sauté onions until wilted but still crisp, about 2 minutes. Whisk in vinegar mixture; simmer until slightly thickens, 2–3 minutes. Off heat, whisk in 2 Tbsp. drippings; season vinaigrette with salt and pepper.
Toss spinach, mushrooms, oranges, and bacon with vinaigrette.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 17mg 5%
Sodium 560mg 23%
Carbs 30g 10%
*Percent Daily Values are based on a 2,000 calorie diet.