SPICY RASPBERRY MUSHROOM SALAD
Steps:
- 1. After rinsing the baby spinach, place spinach into a salad spinner to remove excess water. Set aside. Rinse and pat dry the raspberries. Wipe mushrooms with damp cloth, chop them. Dice the red onion and jalapenos. 2. In a medium saute pan, saute the red onion, portobello mushrooms, and jalapenos in a little olive oil. Saute for approximately 7 minutes. 3. Remove from heat and cool. 4. In separate bowl, put all the vinegar and honey dijon mustard, slowly add olive oil, whisking continuously. Add garlic, thyme, black pepper, and salt. 5. Crumble the vodka pepper cheese. 6. Place the baby spinach in a large bowl. Add the mushrooms, onion, jalapenos, raspberries, and cheese. Toss with vinaigrette.
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Mxolisi Shozi
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Rashid Ahmed
[email protected]This salad is a great way to sneak some vegetables into your kids' diet.
Arif Rabbani
[email protected]I made this salad for a potluck and it was a hit!
ROzi Abbas
[email protected]I'm not a big fan of spicy food, but this salad wasn't too spicy for me.
Abdullah Almamun
[email protected]This salad is a great way to use up leftover chicken or tofu.
Bilal Haidar
[email protected]I'll definitely be making this again for my next party.
Tego Parisky
[email protected]Yum!
Ramiz Raja
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of fruits and vegetables.
Emma Weismantle
[email protected]I'm not a huge fan of mushrooms, but I loved them in this salad. They were perfectly cooked and had a nice meaty texture.
Hw MT Talha
[email protected]This salad is a great way to use up leftover raspberries. I also added some crumbled goat cheese, which gave it a nice tang.
Mdnahid Ahmod
[email protected]I followed the recipe exactly and it turned out great! The dressing was especially delicious, with just the right amount of heat.
BD Mohammed Ali
[email protected]This salad was a delightful explosion of flavors! The combination of spicy and sweet was perfectly balanced, and the mushrooms added a savory depth of flavor. I'll definitely be making this again.