WARM SPINACH MUSHROOM SALAD
In addition to being a very tasty side-dish salad, this is one of my favorites to have for lunch. It makes just the right amount for two portions. -Helen Ward O'Key, Torrington, Connecticut
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons.
Nutrition Facts : Calories 179 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
FRESH MUSHROOM SPINACH SALAD
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
STEAK AND SPINACH SALAD
The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.
Provided by Rena
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
- In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
- Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!
Nutrition Facts : Calories 620.1 calories, Carbohydrate 34.2 g, Cholesterol 121 mg, Fat 32.2 g, Fiber 6 g, Protein 52.5 g, SaturatedFat 7.4 g, Sodium 135.4 mg, Sugar 22.2 g
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
FLAT IRON STEAK AND SPINACH SALAD
Spinach is topped with peppers, mushrooms and steak in this recipe.
Provided by Kerinholland
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
- Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
- Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
- Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 g
SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
- In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
- In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
Nutrition Facts : Calories 449 g, Fat 26 g, Fiber 3 g, Protein 40 g
SPINACH STEAK AND MUSHROOM SALAD
A lighter version of a steak dinner. I made this with sirloin marinated in the Barefoot Contessa's barbeque sauce but salt and pepper is fine if you like your flavours simple. Please note the standing time is included in the cooking time.
Provided by Irmgard
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the dressing: In a bowl, whisk together all the ingredients.
- To make the salad: Season the steak with half each of the salt and pepper.
- Place on a greased grill over medium-high heat.
- Close the lid and grill, turning once, until medium-rare, about 8 minutes.
- Transfer to a cutting board and tent with foil.
- Let stand for 10 minutes.
- Thinly slice across the grain.
- Meanwhile, in a large skillet, heat the oil over medium-high heat.
- Saute the mushrooms, garlic, thyme and remaining salt and pepper until no liquid remains and the mushrooms are golden, about 5 minutes.
- Divide the spinach between four plates.
- Divide the mushrooms, steak and onion over the top.
- Drizzle with the dressing.
Nutrition Facts : Calories 373.3, Fat 26.2, SaturatedFat 7.2, Cholesterol 83.4, Sodium 679.5, Carbohydrate 7.9, Fiber 2.1, Sugar 2.9, Protein 26.6
FRESH MUSHROOM AND SPINACH SALAD
A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.
Provided by TheKatsiki
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar, salt, garlic and pepper.
- Toss the mushrooms in the mixture and let stand for 15 minutes.
- Toss the spinach and oil until leaves glisten.
- Toss the mushroom mixture with spinach.
- Serve immediately.
Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6
WARM STEAK-AND-MUSHROOM SALAD
Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
- Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
- Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
- Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
- Top with sliced steak and mushrooms; drizzle with remaining broth mixture.
MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE
When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
SPINACH AND MUSHROOM SALAD
Make and share this Spinach and Mushroom Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
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 10-12 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 182.6, Fat 13.2, SaturatedFat 4.3, Cholesterol 121.2, Sodium 606.2, Carbohydrate 7.6, Fiber 2.8, Sugar 3.3, Protein 9.9
STEAK & SPINACH SALAD
Marinated steak is grilled, sliced and served over a toss of spinach, mushrooms, tomato, red onion and Italian dressing for a summer entrée salad.
Provided by My Food and Family
Categories Recipes
Time 1h22m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing and Worcestershire sauce. Pour 1/2 cup of the dressing mixture over steak in shallow dish; cover. Refrigerate at least 1 hour to marinate. Drain steak; discard marinade.
- Preheat greased grill to medium heat. Grill steak, 5 to 6 min. on each side or until desired doneness (medium 160°F). Cut steak across grain into thin slices.
- Toss spinach, mushrooms, tomato and onion with remaining 1/2 cup dressing mixture. Top with steak slices.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
STEAK SANDWICHES WITH SAUTEED MUSHROOMS AND SPINACH
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 minutes per side, flipping once. Transfer to a plate; tent loosely with foil to keep warm.
- Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 4 minutes. Add mushrooms; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Add vinegar and any accumulated juices from steaks; cook until evaporated, about 30 seconds. Transfer mushroom mixture to a medium bowl. Add spinach to pan; season with salt and pepper. Cook, stirring, until wilted, about 3 minutes.
- Thinly slice steaks against the grain. Spread mustard on 4 slices bread. Dividing evenly, top with sliced steak, mushroom mixture, and spinach. Top with remaining bread. Serve immediately.
Nutrition Facts : Calories 482 g, Fat 17 g, Fiber 6 g, Protein 32 g
FLANK STEAK SPINACH SALAD
Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place steaks in a shallow dish; add 3/4 cup salad dressing and turn to coat. Cover and refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight., Drain steaks, discarding marinade. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature. , To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing.
Nutrition Facts : Calories 305 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 348mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SPINACH AND MUSHROOM SALAD RECIPE
This is a delicious recipe we have had for dinner several times. It's great for the warm summer evenings and it's an easy, but impressive salad for entertaining year round. It's very similar to the mushroom and spinach salad at one of our favorite restaurants, The Melting Pot. This recipe will make 4-6 side salads or a couple of generous entre salads. Adjust the seasonings to your taste, but this is the combination we've found to be the best for our family. The key is to use really excellent olive oil and vinegar. But, if you want, you can just use half a cup of your favorite oil and vinegar dressing instead. Enjoy!
Provided by skfritz525
Categories Salad Dressings
Time 10m
Yield 4-6 side salads, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
- Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
- To serve, toss the ingredients in a salad bowl and serve on salad plates.
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- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
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