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Mushroom and Spinach Salad
Delight in this vibrant Mushroom and Spinach Salad, where earthy mushrooms and tender baby spinach come together, accentuated by the crunch of walnuts and the tanginess of a zesty vinaigrette. This salad is not just a feast for the eyes but also a celebration of flavors, making it a perfect starter or light meal. Historically, salads have been enjoyed since ancient times, often as a refreshing dish to cleanse the palate and highlight seasonal ingredients.
Servings: 4
Ingredients
- Baby spinach
- 6 cups, washed and dried
- Mushrooms
- 8 ounces, sliced (preferably cremini or button)
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/4 cup, thinly sliced
- Feta cheese
- 1/2 cup, crumbled
- Walnuts
- 1/2 cup, roughly chopped
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Dijon mustard
- 1 tablespoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large bowl, combine the baby spinach, sliced mushrooms, red onion, cherry tomatoes, crumbled feta cheese, and chopped walnuts. Gently toss to mix the ingredients.
- In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, honey, salt, and pepper until well blended to create the dressing.
- Pour the dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated with the vinaigrette.
- Serve immediately for the freshest taste. Enjoy this salad as a side dish or as a light main course.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 250 • Fat: 20g • Carbs: 15g • Protein: 6g • Sodium: 300mg • Sugar: 2g
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