Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 595.6
- Total Fat: 52.3 g
- Cholesterol: 19.3 mg
- Sodium: 462.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.5 g
- Protein: 19.3 g
View full nutritional breakdown of Warm Spinach Salad with Mushrooms calories by ingredient
Warm Spinach Salad with Mushrooms
Introduction
A healthier alternative to the bacon-laden spinach salad, this is a nice side dish for cool weather. A healthier alternative to the bacon-laden spinach salad, this is a nice side dish for cool weather.Number of Servings: 1
Ingredients
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8 ounces mushrooms (white, cremini or mixed), cleaned and sliced
2 cups baby spinach
1/4 cup hazelnuts, toasted and chopped
2 large shallots (mince one shallot finely and slice 1)
3 Tbsp. extra-virgin olive oil
1 Tbsp. butter
2 Tbsp. champagne or white wine vinegar
Parmesan cheese, 4 to 6 strips shaved with a vegetable peeler
salt and pepper
Directions
Make vinaigrette:
Finely chop 1 shallot (you'll need 1 Tbsp.). In a small bowl, add shallot and 2 Tbsp. champagne or white wine vinegar. Let sit 15 minutes to soften shallot before whisking in 2 Tbsp. olive oil and a pinch of salt and pepper.
In a skillet over medium heat, add 1 Tbsp. olive oil and 1 Tbsp. butter; heat until butter begins to foam. Add sliced mushrooms and sliced shallot. Sauté until softened and slightly browned. Add 1/2 of the vinaigrette and cook for 1 minute.
Place spinach in a serving bowl. Add warm mushroom/shallot mixture and any pan juices. Toss gently. Add hazelnuts and any additional vinaigrette to taste. Add salt and fresh cracked pepper to taste. Serve topped with shaved Parmesan.
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNWRITES4FOOD.
Finely chop 1 shallot (you'll need 1 Tbsp.). In a small bowl, add shallot and 2 Tbsp. champagne or white wine vinegar. Let sit 15 minutes to soften shallot before whisking in 2 Tbsp. olive oil and a pinch of salt and pepper.
In a skillet over medium heat, add 1 Tbsp. olive oil and 1 Tbsp. butter; heat until butter begins to foam. Add sliced mushrooms and sliced shallot. Sauté until softened and slightly browned. Add 1/2 of the vinaigrette and cook for 1 minute.
Place spinach in a serving bowl. Add warm mushroom/shallot mixture and any pan juices. Toss gently. Add hazelnuts and any additional vinaigrette to taste. Add salt and fresh cracked pepper to taste. Serve topped with shaved Parmesan.
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNWRITES4FOOD.
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