Salad with spinach, mushrooms and oranges

Using a knife to clean vegetables, peel 2 oranges. Divide into slices, remove the ba Ingredients:

• orange - 3 pieces
• lemon - 1 Piece (juice)
• wine vinegar - 2 items. spoons
• salt - 1/2 teaspoonfuls
• Freshly ground pepper - - To taste
• bacon - 3 Slices
• fennel bulb - 1 piece
• mushrooms cremini - 16 pieces
• red bulb - 1 piece
• spinach - 180 grams

Instructions

Using a knife to clean vegetables, peel 2 oranges. Divide into slices, remove the white peel, put into a bowl. Squeeze the juice from the remaining orange into a separate small bowl or measuring cup. Beat with a whisk with lemon juice, vinegar and salt. Season with pepper, set aside. In a small frying pan fry the bacon on medium heat until crisp and brown on both sides, about 4 minutes on each side. Put on paper towels, let drain off and cool down. Cut in small pieces. In a large bowl, mix the fennel, mushrooms, onions and spinach. Add orange slices and juice, mix. Divide the salad between plates, sprinkle with bacon and serve.

Servings: 4