SWISS BROWN MUSHROOM AND WARM PANCETTA SALAD
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES SERVES 6
200g swiss brown mushrooms, quartered
¼ cup (60ml) balsamic vinegar
8 slices pancetta (120g)
100g baby spinach leaves, trimmed
2 tablespoons drained baby capers, rinsed
2 green onions, chopped finely
1 tablespoon olive oil
1 clove garlic, crushed
1) Combine mushrooms with 2 tablespoons of the vinegar in small bowl.
2) Cook pancetta in medium oiled frying pan until crisp; chop coarsely.
3) Drain mushrooms; discard vinegar. Cook mushrooms in same pan until tender.
4) Combine remaining ingredients in large bowl with pancetta, mushrooms and remaining vinegar.
Per serving 6g total fat (1.5g saturated fat); 360kJ (86 cal); 1.3g carbohydrate; 5.6g protein; 1.6g fibre