RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS

This is taken from the book Celebrity Chefs published by Hearst Books.

RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS
Makes 8 servings
Total time 30 minutes

8 thick slices bacon, cut crosswise into 1/4-inch-wide pieces
4 cups sliced mushrooms (about 8 ounces), preferably shiitakes, oysters, or chanterelles
1 large red onion, sliced into 1/4-inch-thick slices
3 tablespoons olive oil
Juice of one lime (about 2 tablespoons)
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
8 cups Malabar spinach (about 8 ounces)

1.  Preheat oven to 425*F and position a rack in the middle of oven.  Divide bacon between two baking pans.  Scatter mushrooms and onion over bacon.  Roast until bacon is crisp, 15 to 20 minutes, stirring halfway through to break up any clumps.

2.  Meanwhile, in a small microwave-safe bowl, combine oil, lime juice, oregano, salt, and 2 tablespoons water.  Microwave on high for 30 seconds.

3.  Place spinach in a large salad bowl.  Sprinkle bacon mixture over spinach.  Drizzle warm dressing over salad and toss to combine.

Each serving:  About 208 calories, 5 g protein, 8 g carbohydrate, 18 g total fat (2 g saturated), 2 g fiber, 19 mg cholesterol, 430 mg sodium.