Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 297.8
- Total Fat: 26.1 g
- Cholesterol: 9.6 mg
- Sodium: 231.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.2 g
- Protein: 9.6 g
View full nutritional breakdown of Warm Spinach Salad with Mushrooms calories by ingredient
Warm Spinach Salad with Mushrooms
Submitted by: BRYNWRITES4FOOD
Introduction
A healthier alternative to the bacon-laden warm spinach salad, this is a nice side dish for cool weather. A healthier alternative to the bacon-laden warm spinach salad, this is a nice side dish for cool weather.Number of Servings: 2
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.
see more recipes like this on writes4food.com
Number of Servings: 2
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.
see more recipes like this on writes4food.com
Number of Servings: 2
Recipe submitted by SparkPeople user BRYNWRITES4FOOD.
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Member Ratings For This Recipe
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Very Good
6 of 6 people found this review helpful -
3 of 4 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulThis was amazing! I made it last night and we loved it! I used my own vinagrette though which cut the 1/1 oil vinegar ratio. In my vinagrette there is lemon juice, paprika, dried mustard and a garlic clove. Probably great as is though with a little extra spice. This was just so delicious! - 12/25/12
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1 of 2 people found this review helpfulThis sounds very good. I am sure the picture does not do it justice. I am going to make it but for a side the calories are too high. Too much fat for a side but nuts can be left out for later.I will scatter 1 tablespoon of grape-nuts to give it a crunch. Pat in Maine. - 12/25/12
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Very Good
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