WARM MUSHROOM & WILTED SPINACH SALAD
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!
Provided by magpie diner
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3
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Padiyar Yusuf Ali
[email protected]This salad was just okay. It wasn't bad, but it wasn't anything special either.
Violyn Michael
[email protected]The spinach in this salad was a bit too wilted. I would recommend using fresher spinach.
Blake Dennis
[email protected]The mushrooms in this salad were a bit tough. I would recommend cooking them for a longer period of time.
Shajy Azny
[email protected]I found this salad to be a bit bland. I would recommend adding more herbs and spices to the dressing.
Mark Brinkley
[email protected]This salad was a bit too oily for my taste. I would recommend using less oil in the dressing.
Hunan Hunan
[email protected]I highly recommend this salad! It's a great way to enjoy fresh mushrooms and spinach.
Logan Hees
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Arthur Lesa
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Genessis Perez
[email protected]This salad is a great way to use up leftover mushrooms. It's also a great way to get your kids to eat their vegetables.
GAMER MUSA
[email protected]I'm not a big fan of mushrooms, but this salad changed my mind! The mushrooms were cooked perfectly and the dressing was amazing.
Jamie Gaudett
[email protected]This salad was easy to make and very tasty. I used a variety of mushrooms and the dressing was perfect.
Md Moghol
[email protected]Delicious and healthy! I love that this salad is packed with nutrients and flavor. It's a great way to get your daily dose of vegetables.
Nikita Katwal
[email protected]This salad was a hit! The combination of warm mushrooms, wilted spinach, and tangy dressing was perfect. I followed the recipe exactly and it turned out great.