Warm Spinach Salad with Shiitakes, Corn, and Bacon

1. 1

   Put the spinach leaves in a serving bowl.

2. 2

   Line a plate with paper towels.

3. 3

   Pour the oil into a medium skillet over medium heat.

4. 4

   When the oil starts to shimmer, add the bacon.

5. 5

   Saute until the bacon is crispy, 2 to 3 minutes.

6. 6

   Use a slotted spoon to transfer it to the paper towellined plate, leaving as much oil in the pan as possible.

7. 7

   Add the shiitakes to the skillet and cook just until they exude their liquid, 2 to 3 minutes.

8. 8

   Add the corn and cook until it turns bright yellow, 2 to 3 minutes.

9. 9

   Stir in 1 tablespoon of the vinegar.

10. 10

    Taste and add more vinegar if desired, plus salt and a generous amount of black pepper.

11. 11

    Pour the hot mushroom and corn mixture over the spinach in the serving bowl and toss to combine thoroughly.

12. 12

    Sprinkle the bacon pieces on top, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.