Spinach and Mushroom Salad

Name: Spinach and Mushroom Salad
Total time: 25 min
Yield: 4
Ingredients: 1 Tbsp Red wine vinegar; 1 Tbsp fresh lemon juice; 1 clove garlic cloves (minced); kosher salt (to taste); freshly ground Black pepper (to taste); 1 tsp Dijon mustard; 0.333 cup extra virgin olive oil; 6 ozs baby Spinach (rinsed and dried); 1 cup shiitake mushrooms stemmed and sliced (discard the stems or use for stock); 1 tsp Canola oil; kosher salt (to taste); freshly ground Black pepper (to taste)

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Health Score:

8,3 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 25 min.

Ready in

Ingredients

for

servings

For Salad Dressing: 1 Tbsp Red wine vinegar; 1 Tbsp fresh lemon juice; 1 clove garlic cloves (minced); kosher salt (to taste); freshly ground Black pepper (to taste); 1 tsp Dijon mustard; 0.333 cup extra virgin olive oil

For Spinach Salad: 6 ozs baby Spinach (rinsed and dried); 1 cup shiitake mushrooms stemmed and sliced (discard the stems or use for stock); 1 tsp Canola oil; kosher salt (to taste); freshly ground Black pepper (to taste)

How healthy are the main ingredients?

shiitake mushroom olive oil Spinach garlic clove salt

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Preparation steps

In a small bowl, combine red wine vinegar, lemon juice, garlic, salt, pepper, and Dijon mustard, whisk to blend. Whisk in the olive oil and set aside.

Place the spinach in a salad bowl.

Heat a skillet over medium-high heat. Add oil and when very hot, add the mushrooms. Shake the pan once or twice, then let the mushrooms cook without moving them until they begin to release their juices and soften. Stir after 1 or 2 minutes, and cook for about 5 minutes, season to taste with salt and pepper; remove from the heat. Add to the spinach mixture and toss with the dressing. Serve immediately.