Warm Spinach Salad with Mushrooms

Warm Spinach Salad with Mushrooms

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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
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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

    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.

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Number of Servings: 2

Recipe submitted by SparkPeople user BRYNWRITES4FOOD.

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Member Ratings For This Recipe


  • Very Good
    13 of 13 people found this review helpful
    Good recipe. I tried this but cut all the oils in half. Too many calories for me in a side dish! - 12/13/12

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  • Incredible!
    8 of 8 people found this review helpful
    This 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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  • 5 of 8 people found this review helpful
    it sounds nice... I love the bacon style spinach salad but this would be a nice change. And if people read the "tips" with the email they would see that Chef Meg suggested adding cherry or grape tomatoes to round out the salad, which is what is pictured. - 12/24/12

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  • 3 of 6 people found this review helpful
    This 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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  • 3 of 7 people found this review helpful
    I usually make mine adding boiled eggs, onions and crisp bacon. But I'll try this but sub pine or macadamia nuts for hazel. - 12/24/12

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