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Mixed Braised Salad With Goat Cheese

Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Sliced onions 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Red bell pepper strips 1 Cup (16 tbs)
  Garlic clove 1 Small, minced
  Walnuts 1⁄2 Ounce, shelled and broken into pieces
  Crisp bacon slices 2 , crumbled
  Red wine vinegar 2 Tablespoon
  Lemon zest 1 Tablespoon
  Freshly squeezed lemon juice 1 Tablespoon
  Spinach leaves 4 Cup (64 tbs), thoroughly washed and drained, torn into bite size pieces
  Torn boston lettuce 1 Cup (16 tbs)
  Torn bibb lettuce 1 Cup (16 tbs)
  Torn red leaf lettuce 1 Cup (16 tbs)
  Torn green leaf lettuce 1 Cup (16 tbs)
  Chevre 1 Ounce, crumbled (French goat cheese)
Directions

MAKING
1) In a 10-inch skillet, heat oil.
2) To the skillet, add the onions, mushrooms, bell pepper, and garlic.
3) Over medium heat, cook this mixture for 10 minutes, or until the vegetables are tender-crisp. Stir as required in between.
4) Now, add the nuts, bacon, vinegar, lemon zest and lemon juice. Mix well.
5) Bring this mixture to a boil, cooking for about a minute. Stir constantly as you cook.
6) Now, add the spinach and lettuce. Mix well.
7) Cook, covered for 2 to 3 minutes, until the leaves are wilted.

SERVING
8) Serve the Mixed Braised Salad in a serving platter, topped with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
8

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