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Warm Greens Salad
Perfect as a pre-meal salad or a light side dish, this dish combines earthy kale and spinach with the umami flavors of mushrooms and the salty crunchiness of applewood bacon.
8 slices applewood bacon, cut into ¼ inch pieces
1 Tbsp. olive oil
8 oz. Markon First Crop Mushrooms, sliced
1/2 cup Markon First Crop Onions, sliced
3 cloves Ready-Set-Serve Peeled Garlic, sliced
1/4 cup apple cider vinegar
2 Tbsp. red wine vinegar
5 oz. Ready-Set-Serve Washed & Trimmed Green Kale
8 oz. Ready-Set-Serve Triple-Washed Spinach
Coarse salt and freshly ground pepper, to taste
In a medium saute pan, cook bacon until almost crisp; add olive oil, mushrooms, onions, and sliced garlic. Saute 3-4 more minutes; stir to mix. Add apple cider vinegar and cook another 1-2 minutes; adjust seasoning with salt and black pepper.
Pour mixture over kale and spinach; mix well. Separate onto 4 serving plates.
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