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Enhanced Mushroom and Walnut Salad
Dive into a delightful blend of flavors with this enhanced Mushroom and Walnut Salad! Earthy, sautéed mushrooms pair perfectly with crunchy walnuts, while fresh baby spinach, juicy cherry tomatoes, and zesty red onion add a vibrant crunch. Topped with a homemade balsamic vinaigrette and a sprinkle of Parmesan cheese, this salad is not only visually appealing but also packed with nutrients. This dish is a celebration of earthy flavors, making it a perfect addition to any meal or a light lunch on its own.
Ingredients
- Olive oil
- 2 tablespoons
- Mixed mushrooms
- 8 ounces, sliced (e.g., cremini, shiitake, or button mushrooms)
- Baby spinach
- 4 cups, packed
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/4, thinly sliced
- Walnuts
- 1/2 cup, roughly chopped
- Parmesan cheese
- 1/4 cup, freshly grated
- Balsamic vinegar
- 1/4 cup
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mixed mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5 minutes.
- Remove the mushrooms from the skillet and let them cool slightly.
- In a large mixing bowl, combine the baby spinach, cherry tomatoes, red onion, and chopped walnuts.
- Add the cooked mushrooms to the bowl and gently toss all the ingredients together.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
- Sprinkle the freshly grated Parmesan cheese on top, and serve immediately for the best flavor and texture.
Tips
- For added flavor, consider roasting the walnuts in the oven for 5-7 minutes at 350°F (175°C) before adding them to the salad.
- Feel free to add other ingredients such as avocado, feta cheese, or grilled chicken to make it a more substantial meal.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes Calories: 250 Fat: 20g Carbs: 15g Protein: 6g Sodium: 150mg Sugar: 3g
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