Spinach Salad with Mushrooms and Walnuts

    • Prep Time
    • 10 mins
    • Cook Time
    • 2 mins
    • Yield
    • 1 platter
    • Difficulty Level

This is a recipe for spinach salad with mushrooms and walnuts. I always mention how much I love spinach. It’s packed with tons of vitamins.

This spinach salad is packed with protein, which is amazing for those of you that are health conscious or watching your weight.

I also love how when you mix the sautéed onions and spinach, the heat wilts the leaves a bit and makes all the flavors and textures come together.

Make this super salad for your next meal. Enjoy!

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Ingredients

  • 10 oz organic baby spinach
  • 1 large red onion, sliced thin
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 lemon, juiced
  • 1 cup white button mushrooms, thinly sliced
  • 1/2 toasted walnuts

Instructions

  • 1. Wash and dry spinach. Place in large bowl.
  • 2. Sauté onions with a 1/4 teaspoon salt in olive oil until translucent and beginning to caramelize. Add mushrooms and sauté for another 2 minutes.
  • 3. Add balsamic vinegar and continue to cook until onions are caramelized completely and mushrooms have nice light toast color.
  • 4. While still hot, pour the onions with the oil over the spinach, adding additional salt and pepper. Drizzle with lemon juice. Add more olive oil if needed. Toss and top with walnuts just before serving.

Instructions

  • 1. Wash and dry spinach. Place in large bowl.
  • 2. Sauté onions with a 1/4 teaspoon salt in olive oil until translucent and beginning to caramelize. Add mushrooms and sauté for another 2 minutes.
  • 3. Add balsamic vinegar and continue to cook until onions are caramelized completely and mushrooms have nice light toast color.
  • 4. While still hot, pour the onions with the oil over the spinach, adding additional salt and pepper. Drizzle with lemon juice. Add more olive oil if needed. Toss and top with walnuts just before serving.

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