Indulge in a culinary journey bursting with flavors and textures with our Zesty Spinach Mushroom Salad recipe. This vibrant salad is a delightful blend of fresh baby spinach, earthy mushrooms, tangy cranberries, crunchy almonds, and a zesty dressing that tantalizes your taste buds. Alongside the main recipe, discover variations like the Vegan Spinach Mushroom Salad, a plant-based delight with a creamy tahini dressing, and the Warm Spinach Mushroom Salad with Crispy Bacon, a hearty and comforting dish perfect for chilly evenings. These recipes cater to diverse dietary preferences and culinary inclinations, offering a symphony of flavors that will elevate your dining experience.
Here are our top 6 tried and tested recipes!
SPINACH MUSHROOM SALAD
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Nutrition Facts :
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
ZESTY MUSHROOM SALAD
This is not for fans of bland food! It's a bit spicy for me, but my BF loves it so I must be doing something right. It's (yet again) from the Famous Brand Names Cookbook.
Provided by pesce_gurl
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, Tabasco sauce and garlic; shake well.
- In large bowl combine lettuce, spinach, mushrooms and olives. Add 3/4 cup dressing and toss lightly to mix well.
- Refrigerate remaining dressing in jar for later use.
Nutrition Facts : Calories 259.1, Fat 28, SaturatedFat 3.6, Sodium 205.9, Carbohydrate 2.6, Fiber 1, Sugar 1.1, Protein 1.1
SPINACH AND MUSHROOM SALAD
An easy and delicious simple salad
Provided by Melissa
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
- Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
- In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
- Drain your mushrooms and add them to the bowl along with your baby spinach.
- Toss the dressing and your salad together and serve immediately
Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 624 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
STRAWBERRY, MUSHROOM, AND SPINACH SALAD
Make and share this Strawberry, Mushroom, and Spinach Salad recipe from Food.com.
Provided by crafty chef
Categories Strawberry
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine and toss all ingredients together.
- Enjoy!
- Feel free to add bacon and/or feta cheese, if you like.
Nutrition Facts : Calories 50.2, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 9.1, Fiber 3.9, Sugar 3.4, Protein 4.8
SPINACH AND MUSHROOM SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Turn on a toaster oven to broil, or use a regular oven.
- Wash and slice mushrooms, and broil until they soften, about 7 minutes.
- Wash spinach, remove tough stems, break into small pieces and dry.
- In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture. Serve.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use fresh spinach for the best flavor and texture. Baby spinach or young spinach leaves work well.
- Choose mushrooms that are firm and fresh. Cremini, shiitake, or button mushrooms are all good options.
- Slice the mushrooms thinly so that they cook evenly.
- Use a variety of vegetables to add color and flavor to the salad. Cherry tomatoes, bell peppers, and carrots are all good choices.
- Make sure to drain the mushrooms well before adding them to the salad. This will help to prevent the salad from becoming watery.
- Use a light dressing to avoid overpowering the delicate flavors of the salad. A vinaigrette or lemon-tahini dressing are both good options.
- Serve the salad immediately after making it. This will help to prevent the spinach from wilting.
Conclusion:
This zesty spinach mushroom salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. With a few simple ingredients and a little bit of time, you can create a salad that will impress your friends and family.
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