WARM SPINACH MUSHROOM AND FETA SALAD
olive oil
3 slices diced bacon
1 tray of button mushroos quartered
½ medium red onion, sliced
salt and pepper
½ packet baby spinach
⅓ cups crumbled feta cheese
½ lemon, juiced
Add a tiny drizzle of olive oil to a skillet over medium heat. Add in bacon and sizzle it up until it’s nice and golden and crispy. Remove the bacon bits with a slotted spoon, reserving the bacon oil in the skillet.
Add in the mushrooms and onions and sprinkle with salt and pepper. Sauté until caramelized. Add in baby spinach and sauté until just wilted. Transfer to a serving dish.
Top with feta crumbles and finish with a drizzle of olive oil and lemon juice.
Photo: Marika Tegmann
