Mushroom, Almond & Orange Salad

Post image for Mushroom, Almond & Orange Salad

by amazingalmonds on January 30, 2013

Sometimes good ideas come to you in random ways.

This salad  is a good example of that, having been born out of a seemingly random sequence of thoughts I had that went as follows:

  1. Bacon – mmmm.
  2. Oo ooh. I know. Bacon + mushrooms.
  3. Wait. Mushrooms go really well with Swiss cheese.
  4. Cheese and Spinach are a great combination.
  5. Hey, I love spinach salads with orange.
  6. Oranges and almonds are fantastic together.

And there you have it.

DSC 3211 620x928 Mushroom, Almond & Orange Salad

This salad is a great option in this lovely warmer weather. It’s filling enough by itself with bread for a light lunch or makes a substantial side dish to serve with meat or fish. Vegetarians can substitute the bacon with lentils or leave it out altogether.

So next time you have a random thought, pay attention. It could be the start of a beautiful thing.

Mushroom, Almond & Orange Salad
 
Author: 
Recipe type: Salad / Appetizer / Main
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 

DSC 3228 1024x683 Mushroom, Almond & Orange Salad
A delicious salad that is made in a flash
Ingredients
  • 80 grams slivered almonds
  • 4 rashers bacon, diced
  • 1 tablespoon olive oil for frying
  • 2 oranges, peeled and segmented
  • 150 grams baby spinach leaves
  • 4 large mushrooms, sliced
  • 80 grams Swiss Cheese, grated
  • 1 tablespoon olive oil for dressing
  • 2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy mustard
  • Salt & pepper to taste

Instructions
  1. Heat up a large non-stick frypan.
  2. Dry fry the slivered almonds (no oil) for a couple of minutes over a high heat until nicely toasted. Remove and set aside.
  3. In the same frypan, add a tablespoon of oil and then fry the bacon until crisp. Remove and set aside.
  4. In the same frypan, add the orange segments and fry lightly on either side. Remove and set aside.
  5. In a serving bowl, add spinach leaves and top with mushrooms, orange, bacon, almonds and cheese.
  6. Make a dressing by whisking olive oil, red wine vinegar, honey, mustard and salt & pepper. Drizzle over salad and serve immediately.

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{ 1 comment… read it below or add one }

Ana February 6, 2013 at 4:33 pm

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