Spinach Mushroom And Red Onion Salad Recipes

WARM SPINACH SALAD WITH SHIITAKE MUSHROOMS AND RED ONION

Steps:

• In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.
• Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.

MY SPINACH SALAD

Steps:

• Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

WARM MUSHROOM & WILTED SPINACH SALAD

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!

MUSHROOM SPINACH SALAD

Steps:

• Combine spinach, mushrooms, and onion rings in a large salad bowl.
• In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serve immediately.

SPINACH AND RED ONION SALAD

Steps:

• Place spinach in large bowl.
• Top with onions, cheese, and dressing.
• Add croutons.
• Toss and serve.