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    You are in: Home / Recipes / Warm Mushroom, Pancetta and Fetta Salad Recipe
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    Warm Mushroom, Pancetta and Fetta Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    The Normans's Note:

    Another Donna Hay stunner from our magazine collection.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
    2. 2
      In a bowl mix the remaining oil, mushrooms, thyme, garlic, salt and pepper and toss to coat. Fry up the mushroom mix in a medium heat pan for 5 minutes, occasionally stirring. Add the lemon juice and cook for a further minute.
    3. 3
      Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix. Serve and enjoy!

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    Nutritional Facts for Warm Mushroom, Pancetta and Fetta Salad

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.3
     
    Calories from Fat 164
    90%
    Total Fat 18.3 g
    28%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 5.0 mg
    0%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.9 g
    7%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    pancetta

    mixed salad greens

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