This vibrant Spinach and Mushroom Salad offers a perfect balance of earthy flavors and bright acidity. The fresh spinach leaves provide a tender, crisp base, while the large fresh mushrooms are marinated in lemon juice to enhance their natural savory depth. The dressing is a bold combination of wine vinegar, peanut oil, and garlic, creating a rich yet zesty coating that ties the ingredients together. It is an ideal dish for a light lunch, a refreshing side to grilled meats, or a quick picnic option. Simple to prepare with pantry staples, this salad brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.
Spinach And Mushroom Salad
Description
This vibrant Spinach and Mushroom Salad offers a perfect balance of earthy flavors and bright acidity. The fresh spinach leaves provide a tender, crisp base, while the large fresh mushrooms are marinated in lemon juice to enhance their natural savory depth. The dressing is a bold combination of wine vinegar, peanut oil, and garlic, creating a rich yet zesty coating that ties the ingredients together. It is an ideal dish for a light lunch, a refreshing side to grilled meats, or a quick picnic option. Simple to prepare with pantry staples, this salad brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Trim off and discard tough stems and any bruised spinach leaves.
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Drain the spinach, wrap it in damp paper towels, and refrigerate until ready to use to ensure it stays dry and crisp.
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Trim the mushroom stems and slice the mushrooms diagonally.
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Place the sliced mushrooms in a non-metal bowl, add the lemon juice, and toss to coat evenly.
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Cover the mushrooms and refrigerate until ready to serve.
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In a separate bowl, combine the wine vinegar, peanut oil, and any other dressing ingredients listed (such as salt, pepper, mustard, and garlic) and beat until well blended.
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Refrigerate the dressing until ready to use.
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Just before serving, beat the dressing again to re-emulsify.
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Combine the spinach leaves and marinated mushrooms in a large serving bowl.
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Pour the dressing over the salad and toss gently to coat.
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Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 446.9kcal
- % Daily Value *
- Total Fat 45.8g71%
- Saturated Fat 8.1g41%
- Cholesterol 0.0mg0%
- Sodium 136.3mg6%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 4.1g17%
- Sugars 1.4g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe directions mentioned adding crumbled bacon, salt, black pepper, prepared mustard, and garlic to the dressing. If you are not keeping this recipe vegan, you can cook bacon until crisp, drain it, and crumble it to sprinkle over the salad just before serving.
For the dressing, whisk together 2 teaspoons salt, freshly ground black pepper, 1 teaspoon prepared mustard, and 1 peeled/halved garlic clove with the vinegar and oil until emulsified.
Marinating the mushrooms in lemon juice not only adds flavor but also helps prevent them from oxidizing and turning brown.
Ensure the spinach is thoroughly dry before dressing it, otherwise the vinaigrette will slide off the leaves. Patting it dry with paper towels or using a salad spinner is recommended.
This salad is best served immediately after dressing to maintain the crisp texture of the spinach.
