Spinach Mushroom Corn Bacon Salad

Ingredients

Estimated total cost: €2.71 · €1.35/serving

• 1 tablespoon of premium extra-virgin olive oil (drizzle the oil over the finished dish for a burst of flavor)Est. price €0.08–€0.25
• 1 to 2 tablespoons of tangy sherry vinegar (adjust to taste for a delightful acidity)Est. price €0.10–€0.20
• Kosher or sea salt (season generously to enhance flavors)Est. price €0.01–€0.03
• Freshly ground black pepper (add a pinch at the end for a peppery kick)Est. price €0.02–€0.05
• 4 ounces of meaty shiitake mushrooms, with tough stems discarded, and caps sliced into 1/2-inch slices (cook mushrooms in a single layer for even browning)Est. price €1.20–€2.50
• 3 cups of delicate baby spinach leaves, packed (approximately 3 ounces), with tough stems removed (for a quick wilt, add the spinach at the end of cooking)Est. price €0.90–€1.80
• 1 slice of savory bacon, sliced into 1/2-inch pieces (render the bacon fat for added richness)Est. price €0.15–€0.35
• Kernels from 1 ear of fresh corn (cut close to the cob for maximum sweetness)Est. price €0.25–€0.50

Steps

1. 1

   Transfer the spinach leaves into a suitable serving dish.

2. 2

   Prepare a plate by lining it with paper towels. Heat oil in a medium skillet over medium heat until it shimmers. Add the bacon and cook until crispy, approximately 2 to 3 minutes. Remove the bacon from the skillet using a slotted spoon and place it on the prepared paper towel-lined plate, ensuring to leave as much oil in the skillet as you can.

3. 3

   Place the shiitake mushrooms in the skillet and sauté them until they release their moisture, which should take around 2 to 3 minutes. Next, introduce the corn to the skillet and cook it until it becomes a vibrant shade of yellow, also for about 2 to 3 minutes.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The combination of bacon, mushrooms, and spinach in this salad reflects a mix of flavors and ingredients often found in Western cuisine. The use of premium olive oil and sherry vinegar adds a touch of sophistication to the dish.

• Seasonal note

  This salad is best enjoyed in the summer when fresh corn and spinach are in season. Shiitake mushrooms are often available year-round.

• Health note

  This salad is a good source of fiber, vitamins A and C, and protein from the bacon. It is relatively low in calories and saturated fat, making it a nutritious option.