Warm Broccoli Mushroom Salad 

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Broccoli and mushroom coated with crispy bits of bacon.

Ingredients:

4 cup broccoli florets, fresh or frozen (480g)

3 rashers of bacon, cut into small pieces

3/4 cup finely chopped onion

2 Tbsp balsamic vinegar

2 1/2 cup fresh mushrooms, sliced (300g)

Directions:

In a medium saucepan bring 2.5cm water to the boil. Add broccoli; return water to the boil. Reduce heat, simmer covered until crisp-tender (approx 3 minutes); set aside.

In a large non-stick frypan, cook bacon over medium-high heat until nearly crisp (about 4 minutes). Add onion, stirring frequently, until the onion is crisp tender and the bacon is crisp (approx 4 minutes).

Stir in vinegar and cook until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and broccoli; toss to coat.

Serve immediately while warm.

Author:

Family Health Publications

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