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Warm Bistro Salad with Feta

This salad is anything but boring. Make this hearty, flavorful salad as a main dish and you won't need to worry about cooking any side dishes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

For the dressing
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt & pepper to taste
For the potatoes, bacon, mushrooms, and salad
  • 8 ounces baby potatoes washed, dried, and sliced in half
  • 3 pieces Bacon
  • 3 tablespoons olive oil divided
  • salt & pepper to taste
  • 1/4 red onion thinly sliced
  • 4 ounces sliced mushrooms baby Bella or similar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1 head red leaf lettuce (or similar), washed and chopped
  • 2 hard-boiled eggs diced
  • 1/2 cup crumbled Feta cheese (about 3 ounces)

Instructions

For the dressing
    Cup of Yum
  1. Combine all ingredients in a jar and set aside.
For the potatoes and bacon
  1. Preheat the oven to 425 degrees F. Place the sliced potatoes on half of a baking sheet. Toss with 1 tablespoon of olive oil and salt and pepper. Make a foil tray with sides on the other half of the baking sheet and lay the pieces of bacon inside (to contain the grease).
  2. After about 15 minutes, if the bacon has browned and cooked (no longer pink) carefully remove the foil tray (without spilling the hot grease!) and place the potatoes back in the oven until tender when pierced with a fork, another 5 or 10 minutes. Crumble the bacon when it's cool enough to handle and set aside.
For the mushrooms
  1. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the sliced red onion and cook while stirring occasionally until it begins to soften and brown, about 2 to 3 minutes.
  2. Add the mushrooms and garlic and cook until the mushrooms release their liquid and then begin to brown, 4 to 5 minutes. Stir in oregano, season with salt and pepper, and remove from heat.
For the salad
  1. Arrange the chopped lettuce on a large platter. Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Season with salt and pepper. Vigorously shake dressing to emulsify, drizzle over top, and serve.

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Warm Bistro Salad with Feta Amount Per Serving Calories 381 Calories from Fat 288 % Daily Value* Fat 32g49%Saturated Fat 7g44%Cholesterol 111mg37%Sodium 281mg12%Potassium 526mg15%Carbohydrates 15g5%Fiber 2g8%Sugar 3g3%Protein 9g18% Vitamin A 5997IU120%Vitamin C 15mg18%Calcium 141mg14%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 381
  • Calories from Fat 288
  • % Daily Value*
  • Fat 32g
  • 49%
  • Saturated Fat 7g
  • 44%
  • Cholesterol 111mg
  • 37%
  • Sodium 281mg
  • 12%
  • Potassium 526mg
  • 15%
  • Carbohydrates 15g
  • 5%
  • Fiber 2g
  • 8%
  • Sugar 3g
  • 3%
  • Protein 9g
  • 18%
  • Vitamin A 5997IU
  • 120%
  • Vitamin C 15mg
  • 18%
  • Calcium 141mg
  • 14%
  • Iron 2mg
  • 11%