Baby Spinach Salad With Warm Wild Mushroom And Blueberry Vinaigrette Recipes

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SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

An easy and delicious simple salad

Provided by Melissa

Categories     Salad

Time 10m

Number Of Ingredients 7

1 bag of pre-washed baby spinach (about 8 ounces or 5 big handfuls)
2 small lemons
1 tbsp dijon
1 small container of white mushrooms (cleaned) (about 5 ounces)
4 tbsp good quality extra virgin olive oil
1 tsp salt (or to taste)
fresh ground pepper to taste

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

WARM MUSHROOM AND SPINACH SALAD



Warm Mushroom and Spinach Salad image

I found this recipe in the Foodland Ontario booklet; wonderful tasting combination. I had no raspberries when I made it so for the picture I added grapes.

Provided by Sageca

Categories     Raspberries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon vegetable oil
1 lb fresh mushrooms
1/4 cup raspberry vinaigrette dressing
1 tablespoon balsamic vinegar
salt and pepper
8 cups Baby Spinach
1 cup raspberries
1/2 cup toasted pecan halves
1/4 cup blue cheese, crumbled

Steps:

  • In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
  • Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
  • Serve immediately.
  • I have a recipe for Raspberry vinaigrette in my Salad Cookbook.

Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 2.6, Cholesterol 6.3, Sodium 171.1, Carbohydrate 11.5, Fiber 5.6, Sugar 4, Protein 8.5

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