Warm Bistro Salad with Feta
Facebook54Pinterest100E-mailI go through phases with the feeling that I need to eat more salads and vegetables. If they aren't very interesting or tasty - that takes some effort! - I'm often not really interested in that. And, especially when I'm making a big main course, sometimes there is no effort in making something exciting with […]

I go through phases with the feeling that I need to eat more salads and vegetables. If they aren't very interesting or tasty - that takes some effort! - I'm often not really interested in that. And, especially when I'm making a big main course, sometimes there is no effort in making something exciting with lettuce or a vegetable on the side.

That's why I'm sharing this new super tasty salad recipe that's filling enough to serve for dinner. Put all your energy into this unique dish and you don't have to worry about making a separate vegetarian side to go with it! The perfect mid-week pick-me-up that can even be modified for all the vegetarians in the house.

Warm Bistro Salad with Feta Over 100 Days of Real Food

Other hearty salads you might enjoy

Warm bistro salad with feta

This salad is anything but boring. Make this hearty and tasty salad as a main dish and you won't have to worry about cooking any side dishes.

Impression

Warm bistro salad with feta function

Ingredients

For the potatoes, bacon, mushrooms and salad

  • 8 ounces small potatoes, washed, dried and cut in half
  • 3 rooms Bacon
  • 3 soup spoons olive oil, Split
  • salt pepper, to taste
  • 1/4 Red onion, minced
  • 4 ounces sliced ​​mushrooms, baby Bella or similar
  • 1 Clove Garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1 head red leaf lettuce, (or similar), washed and chopped
  • 2 hard boiled eggs, diced
  • 1/2 Chopped off crumbled feta cheese , (about 3 ounces)

Instructions

For the vinaigrette

  1. Combine all the ingredients in one pot and set aside.

For the potatoes and bacon

  1. Preheat the oven to 425 degrees F. Place the sliced ​​potatoes on half of a baking sheet. Mix with 1 tablespoon of olive oil, salt and pepper. Make an aluminum sheet with sides on the other half of the baking sheet and place the bacon pieces inside (to contain the fat).

  2. After about 15 minutes, if the bacon is golden and cooked (no longer pink), carefully remove the aluminum tray (without spilling the hot fat!) And return the potatoes to the oven until they are tender when pierced with a fork, another 5-10 minutes. Crumble the bacon when cold enough to handle and set aside.

For the mushrooms

  1. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the minced red onion and cook, stirring occasionally, until it begins to soften and brown, about 2 to 3 minutes.

  2. Add the mushrooms and garlic and cook until the mushrooms release their liquid and then begin to brown, 4 to 5 minutes. Stir in the oregano, season with salt and pepper and remove from the heat.

For the salad

  1. Arrange the chopped lettuce on a large dish. Sprinkle the ingredients on top, including the potatoes, bacon, mushrooms, remaining raw onion, eggs and feta. Season with salt and pepper. Shake vinaigrette vigorously to emulsify, drizzle on top and serve.


Recipe Notes

We recommend organic ingredients when possible.

Nutritional intake

Nutritional intake

Warm bistro salad with feta

Quantity per serving

Calories 381 Calories from Fat 288

% Daily Value *

Fat 32 g49%

Saturated fat 7g44%

Cholesterol 111 mg37%

Sodium 281 mg12%

Potassium 526 mg15%

Carbohydrates 15 g5%

Fiber 2g8%

Sugar 3g3%

Protein 9g18%

Vitamin A 5997IU120%

Vitamin C 15 mg18%

Calcium 141 mg14%

The iron 2 mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.