Italian Spinach And Mushroom Salad Recipes

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MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD



Warm Chicken, Mushroom, and Spinach Salad image

Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
2 whole boneless chicken breasts, skin on, split
Salt and freshly ground black pepper
1 small onion, chopped fine
10 white mushrooms, trimmed and cut into 3/4-inch pieces
1 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon butter
4 handfuls fresh baby or flat-leaf spinach, (8 to 10 ounces), stems cut

Steps:

  • Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
  • Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
  • Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
  • Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

SPINACH MUSHROOM SALAD



Spinach Mushroom Salad image

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

5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1-1/2 teaspoons white wine vinegar
1 garlic clove, minced
3/4 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
Dash to 1/8 teaspoon coarsely ground pepper
8 medium fresh mushrooms, sliced
7 cups torn fresh spinach

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 :

ITALIAN SPINACH SALAD



Italian Spinach Salad image

Number Of Ingredients 7

1 (10-ounce) package spinach fresh leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
6 ounces salami sliced or ham luncheon meat
6 ounces provolone cheese or mozzarella cheese, cut in 1/2 -inch cubes
1 1/2 cups mushrooms sliced (about 1/4 lb.)
1/3 cup italian herb dressing creamy

Steps:

  • 1. Rinse and drain spinach well remove stems. Tear into bite-size pieces (you will have about 8 cups, lightly packed). Place in a large salad bowl. Sprinkle with salt and pepper and toss lightly set aside.2. Cut salami into 2 x 1/4-inch strips. Arrange meat, cheese and mushrooms on spinach. Chill until ready to serve.3. Just before serving, drizzle 1/3 cup dressing over salad toss gently until all ingredients are coated. Pass additional dressing.

Nutrition Facts : Nutritional Facts Serves

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

6 ounces portobello mushrooms
1/2 of 10-ounce package of fresh spinach
1 teaspoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar

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

ITALIAN MUSHROOMS AND SPINACH



Italian Mushrooms and Spinach image

Adapted from a recipe by Salvatore at allrecipes.com. A typical vegetable side dish from Apulia in Southern Italy. Start with the lower amounts of balsamic vinegar and white wine, and add more if needed to suit your taste. Omit the parmesan cheese to make it vegan.

Provided by DrGaellon

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
14 ounces fresh mushrooms, sliced
10 ounces fresh spinach, roughly chopped
1 -2 tablespoon balsamic vinegar
1/4-1/2 cup white wine
kosher salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley, for garnish
1/4 cup grated parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender.
  • Add the mushrooms, and saute until they begin to shrink, about 3 to 4 minutes.
  • Add the wine and simmer 3-4 minutes until volume reduces by half.
  • Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
  • Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.

Nutrition Facts : Calories 149.5, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 164.2, Carbohydrate 9.2, Fiber 3, Sugar 3, Protein 8.2

ITALIAN SPINACH AND MUSHROOM SALAD



Italian Spinach and Mushroom Salad image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 6

1 packages spinach leaves
1 packages mushrooms
0.5 cups tomatoes
0.333333333333 cups bacon bits
0.5 cups croutons
0.5 cups italian salad dressing

Steps:

  • In large salad bowl toss all ingredients except dressing.
  • Just before serving drizzle with dressing and toss gently.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ITALIAN SPINACH SALAD - TOH



Italian Spinach Salad - Toh image

From TOH Simple and Delicious Mar/April edition 2008. I'm saving this for a spring salad choice when baby spinach is in season locally. It looks very simple to put together. I'm really drawn to it by the warm dressing you use over the salads. Makes 8 salad plates/servings - so adjust as necessary. I've already made a few adjustments based on my personal preferences (cooked bacon over bacon bits, vidalia onion over red, and added the red peppers).

Provided by HokiesMom

Categories     Spinach

Time 30m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 11

4 cups fresh Baby Spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup cooked bacon, finely chopped (they said Bacon bits but I like only fresh)
1 small vidalia onion, sliced and separated into rings
1 medium red pepper, sliced thinly
3 tablespoons fresh dill, snipped (optional)
1 1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup seasoned croutons

Steps:

  • On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion, red pepper and dill (if desired).
  • In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved.
  • Drizzle over the prepared salad plates and then sprinkle the salads with croutons.
  • Serve immediately!

Nutrition Facts : Calories 175.8, Fat 14.4, SaturatedFat 2.5, Cholesterol 53.1, Sodium 779.8, Carbohydrate 9.8, Fiber 1.3, Sugar 6.3, Protein 3.5

ITALIAN SPINACH-MUSHROOM RISOTTO



Italian Spinach-Mushroom Risotto image

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Provided by thedailygourmet

Categories     Risotto

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter, divided
2 cups sliced mushrooms
1 cup chopped spinach
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g

EASY ITALIAN SPINACH SALAD



Easy Italian Spinach Salad image

A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. -Cathy Desper, Staunton, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings (2/3 cup vinaigrette).

Number Of Ingredients 9

1/3 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
2 teaspoons Italian seasoning
2 packages (6 ounces each) fresh baby spinach
1 cup grape tomatoes, halved
4 green onions, sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup salad croutons

Steps:

  • In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.

Nutrition Facts : Calories 104 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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