Penn Herb Wellness Guide
Warm Broccoli Mushroom Salad
Broccoli, bacon, and mushrooms tossed in a balsamic reduction-perfect on a bed of fresh greens.
Ingredients
- 4 cups broccoli flourettes, fresh or frozen
- 3 slices of bacon, cut into small pieces
- 3/4 cup finely chopped onion
- 2 Tbs raspberry or balsamic vinegar
- 8 oz white button mushrooms, (about 2 1/2 cups) sliced
Directions
- In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.
- In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.
Nutrition Facts
Calories 118
Calories from Fat 79 (67%)
(14%)Total Fat 9g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(4%)Cholesterol 13mg
(7%)Sodium 173mg
(10%)Potassium 346mg
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.