Description
A cozy, savory warm spinach and mushroom salad featuring sautéed mushrooms tossed over fresh baby spinach, drizzled with balsamic vinegar. This simple salad is nourishing, quick to prepare, and perfect as a light side dish or a wholesome snack.
Ingredients
Salad
- 4 cups baby spinach
- 2 cups mushrooms, sliced
Dressing & Seasoning
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté them for 5 to 6 minutes until they are tender and lightly browned.
- Prepare Spinach: While the mushrooms are cooking, place 4 cups of fresh baby spinach in a large salad bowl.
- Combine Ingredients: Once the mushrooms are cooked, transfer them over the spinach in the salad bowl.
- Add Dressing & Season: Drizzle 1 tablespoon of balsamic vinegar over the salad, then season with salt and pepper to taste. Toss gently to combine and coat the spinach and mushrooms evenly.
- Serve Immediately: For the best texture and flavor, serve the salad immediately while the mushrooms are still warm.
Notes
- Add cooked bacon or a poached/fried egg on top for extra protein.
- Serve immediately to maintain the fresh texture of the spinach and warmth of the mushrooms.
- Can be enjoyed as a side dish or a light vegetarian main course.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Salad / Side
- Method: Stovetop
- Cuisine: American
