Baby Spinach Salad With Warm Wild Mushroom And Blueberry Vinaigrette Recipes
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
WARM MUSHROOM & WILTED SPINACH SALAD
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!
Provided by magpie diner
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3
BLUEBERRY SPINACH SALAD
A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
Provided by Kathi Crawford
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
- Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 19.2 g, Cholesterol 14.2 mg, Fat 28.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 7 g, Sodium 439.5 mg, Sugar 9.4 g
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