In preparation for Carol’s blood donation, I have fixed a couple of high iron dinners.  I started with a spinach salad recipe in Lidia’s Italy in America and modified it to be more of an entrée vs. side salad, which I served with a small focaccia as a light dinner.  This made 2 servings and took around 20 minutes.

4 oz. baby spinach

6 oz. lean bacon, cut into lardons

1 cup sliced mushrooms (~4 oz.)

2 Tbs. olive oil

2-3 Tbs. white wine vinegar, divided

¼ cup grated Parmesan

Set out 2 large bowls.  Fill one with the baby spinach.

In a large skillet, heat the olive oil and the bacon lardons.  Cook the bacon until crispy.  Using a slotted spoon move the cooked bacon to a paper towel lined plate.

Add the mushrooms to the skillet and cook for 2-3 minutes until cooked through.  Using a slotted spoon, move the cooked mushrooms to the plate with the bacon.  Turn off the heat.  After the mushrooms have drained for a minute, put the bacon and mushrooms in the empty bowl and cover them with the spinach from the other bowl.  Add the grated Parmesan.

Pour 2 Tbs. of vinegar into the hot skillet and swirl it around.  Pour the hot liquid on to the spinach and stir to mix the salad.  Taste for balance, adding more vinegar if the dressing seems dull.  (I added 1 Tbs.)  Serve immediately.