Warm Broccoli Mushroom Salad
Broccoli, bacon, and mushrooms tossed in a balsamic reduction-perfect on a bed of fresh greens.
- 4 cups broccoli flourettes, fresh or frozen
- 3 slices of bacon, cut into small pieces
- 3/4 cup finely chopped onion
- 2 Tbs raspberry or balsamic vinegar
- 8 oz white button mushrooms, (about 2 1/2 cups) sliced
- In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.
- In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.
Calories from Fat 79 (67%)
(14%)Total Fat 9g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.