Warm Mushroom and Spinach Salad

  • Difficulty: Medium
  • 15 minutes
  • 2 servings

Now, is there anything that’s not represented in this salad? It has protein-rich mushrooms, mild Cheddar (you can use sharper Cheddar if you want), fresh baby spinach and red onion. And if this isn’t enough, serve it with hard-boiled eggs and thin prosciutto strips. A total and complete salad!

Ingredients Needed for Warm Mushroom and Spinach Salad

For the mushrooms: 1 tablespoon vegetable oil
4 ounces of mushrooms, chopped For the dressing: 1 tablespoon butter
1 tablespoon mustard
2 tablespoons of white wine vinegar
1 tablespoon sugar
1 garlic clove, crushed For the salad: 4 ounces of baby spinach
1 small red onion, sliced
1 ounce cheddar, cubed
1 boiled egg, sliced (for serving)
3 ounces of prosciutto (6 strips, for serving)

How to Cook Warm Mushroom and Spinach Salad

  1. For the mushrooms:

    Heat the vegetable oil in a skillet over low-medium heat and add the mushrooms. Cook and stir until tender. Set aside.

  2. For the dressing:

    Melt the butter in a skillet over low heat. Add the mustard and white wine vinegar. Cook and stir for 30 seconds.

  3. Add the sugar and garlic. Cook and stir for another 30 seconds. Set aside.
  4. Assemble the salad:

    Add the baby spinach, cooked mushrooms, red onion, and cheddar to a bowl. Add the dressing and mix until even.

  5. Serve with sliced egg and thin prosciutto strips.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *