Warm Spinach, Mushroom Salad

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    Warm Spinach, Mushroom Salad

    This is a delicious salad made with Spinach and lovely warm mushrooms lightly tossed in a wok with some spring onions and a wholegrain mustard and balsamic dressing


    500 g spinach
    5 Shiitake mushrooms (sliced)
    3 large sliced tomatoes
    2 spring onions
    1 teaspoon of olive oil

    1 teaspoon wholegrain mustard
    4 tablespoons balsamic vinegar
    1 teaspoon of crushed garlic

    Put a wok or a pan over heat
    Slice the spring onions and put them in a wok with a bit of olive oil
    Wait until the spring onions start sizzling
    Add the sliced mushrooms and cook for about 5 mins
    Put the spinach in a large bowl
    Add the tomatoes and mushrooms mixture
    Prepare the dressing by adding the mustard, balsamic vinegar and garlic into a small bowl and mix well
    Lightly toss the salad and add the dressing
    Season with some pepper

    (Rexipe.com, London)
    See this and other free recipes on www.rexipe.com

    TuomasKuosmanen, blackbiscuits, and 12 other people added this photo to their favorites.

    1. rexipe 82 months ago | reply

      I love this recipe ... great if you want to get some "greens" in your diet and ensure it tastes nice ...
      Recommendations welcome
      (Rexipe.com, London)

    2. vigilant20 81 months ago | reply

      I'm glad you shared this with Light Cooking.

    3. happy times 9 71 months ago | reply

      Healthy and it is very tasty thanks for sharing it with us

    4. rexipe 71 months ago | reply

      Pleasure, glad you like it.

    5. {o-f-f} 69 months ago | reply

      Hi, I'm an admin for a group called ♥ Delicious Vegetarian Foods ♥, and we'd love to have this added to the group!

    6. stevengaub 64 months ago | reply

      I wonder what "spring onions" are,perhaps scallions?
      Is the wholegrain mustard required? would a dark mustard work?

    7. mikronsanfrancisco 49 months ago | reply

      Thank you for sharing your great photograph! I have just used it to illustrate my article [http://weightloss.suite101.com/article.cfm/vegan-diet-the-best-way-to-lose-weight-fast-and-naturally ]. Please let me know if you would prefer the credit to be under a different name. Miki

    8. brandyc.garth@gmail.com 27 months ago | reply

      Vegetable Garden Salad with Crosti Red Mullets and Mesclum


      Preparation Time
      30 min

      Cooking Time
      30 minutes

      Recommended Wine
      Côteaux d'Aix

      4 small red mullets, 4 bread slices cut ¾ inch thick, marjoram sprigs, 34 oz. of mashed black olives 3 3/4 oz. olive oil, 4 garlic cloves, 1 bunch of cress, 7 oz. wild ROUQUETTE 3 ½ oz. young spinach leaves or mesclun (young chervil, arugula, leafy lettuce, and endive leaves), 1 sprig each of basil, chervil, tarragon, chive, and dill, 8 ½ oz coriander coffee grounds, 1 oz. balsamic vinegar, salt, pepper

      Preparation Instructions
      Wash the salads and herbs, drain, and pat them dry. Wash, scale, gut, and debone the red. Dampen bread with olive oil and rub with garlic cloves. Spread mashed black olives on the bread and add some chopped marjoram. Place two red mullets on every slice; salt and pepper, and sprinkle with coriander coffee grounds. Brush olive oil on the red mullets before placing into the oven. Make a vinaigrette with the remaining olive oil and the balsamic vinegar, salt, and pepper. In a very hot oven, cook the crosti of red mullets, until the bread is crusty and the red mullets dark.

      More SPINACH recipes at www.gourmetrecipe.com have fun!!

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