Wednesday, March 9, 2016

Spinach Salad with Warm Mushrooms

This salad is delicious with Asian inspired meals. We had it one night with some pre-made sushi for a super quick midweek dinner.


3 cups baby spinach
1 tsp olive oil
1 tsp butter
2 cups sliced mushrooms, crimini or a variety
1/2 cup sliced onions or leeks
1/4 cup white wine
2 Tbs pine nuts

1 tsp hoisin sauce
1 tsp low sodium soy sauce
2 tsp vinegar
1 tsp sesame oil
1 Tbs extra virgin olive oil


Divide the spinach between two salad plates. Heat the olive oil and butter in a skillet over medium heat. Add the mushrooms and onions and cook for several minutes until the mushrooms begin to brown and the onions begin to color. Add the white wine to the skillet and continue to cook the mushrooms until they are soft and fully cooked and the wine evaporates, about another 5 minutes. Make the salad dressing while the mushrooms cook by combining the hoisin sauce through the olive oil in a small jar. Shake or whisk to combine. Pour the hot, cooked mushrooms over the spinach, then top each salad with the pine nuts. Drizzle each salad with about 1 Tbs of the dressing, and serve.

Serves 2, easily doubled

Stealthy Cooking Tip: Salads are an easy way to add more vegetables to your diet. This salad mixes warm and cold foods, giving salads a whole new meaning to both your taste buds and your thoughts about salads. A warm salad? This should shake things up and make your taste buds happy!

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