Description
Warm Spinach Salad features tender sautéed mushrooms served atop fresh spinach leaves, dressed with a light balsamic vinaigrette, creating a simple yet flavorful and nutritious salad perfect as a light meal or side dish.
Ingredients
Salad
- 4 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese (optional)
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering but not smoking.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are tender and have released their juices.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Prepare spinach: Place the fresh spinach leaves in a large salad bowl.
- Add mushrooms to spinach: Transfer the warm sautéed mushrooms and garlic mixture on top of the spinach leaves in the bowl.
- Make dressing: In a small bowl, whisk together the balsamic vinegar, 1 tablespoon olive oil, salt, and black pepper until emulsified.
- Toss salad: Drizzle the dressing over the spinach and mushrooms, then gently toss to combine, ensuring the spinach wilts slightly from the warmth of the mushrooms.
- Serve: Sprinkle grated Parmesan cheese over the salad if desired, and serve immediately while the mushrooms are still warm for best flavor.
Notes
- Serve immediately while the mushrooms are warm for the best flavor and texture.
- Optional: Add toasted nuts or seeds for added crunch.
- To make it vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
