Spinach Salad with Wilted Mushrooms
- Vegetable recipes
- Low calorie
- Low carb
- Vegetarian
Use a mandoline for best results. If you don’t have one, slice the mushrooms and onion as thinly as possible with a very sharp knife. Montasio cheese, from the Friuli-Venezia Giulia region of Italy, has a delightful sweet, milky taste.
Ingredients
- 8 oz (250 g) white mushrooms, thinly shaved
- 3/4 tsp (4 mL) salt
- 12 oz (375 g) baby spinach
- 1/2 cup (125 mL) shaved or finely sliced sweet onion
- 1/2 cup (125 mL) shaved Montasio cheese (Substitute shaved asiago or Parmesan cheese)
- Balsamic Vinaigrette:
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) red wine vinegar
- 1 small clove garlic, pressed or minced
- 1/4 tsp (1 mL) anchovy paste (Substitute pinch salt)
- 1/4 tsp (1 mL) dried oregano, crumbled
- Dash hot pepper sauce
- 1/4 cup (60 mL) extra-virgin olive oil
Preparation
Gently toss mushrooms with salt; let stand for 20 minutes. Place in fine sieve; gently squeeze moisture from mushrooms without breaking slices.
Balsamic Vinaigrette: Whisk together balsamic vinegar, red wine vinegar, garlic, anchovy paste, oregano and hot pepper sauce; whisk in oil.
Toss spinach, onion, Montasio cheese and mushrooms with Balsamic Vinaigrette.
Makes 4 to 6 servings.
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