INGREDIENTS
4
slices bacon {I used turkey bacon}
4 oz
Portobello mushrooms, sliced
1/2 cup
cherry tomatoes, cut in half or quartered
8 oz
baby spinach
DRESSING:
3 tbsp
fresh lemon juice
2 tsp
balsamic vinegar
1/4 tsp
sea salt
1/4 tsp
fresh ground pepper
1
garlic clove, minced
1/4 cup
extra virgin olive oil