Mushroom Spinach Thai Salad Recipes

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WARM MUSHROOM & WILTED SPINACH SALAD



Warm Mushroom & Wilted Spinach Salad image

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

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

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

SPINACH & MUSHROOM SALAD



Spinach & Mushroom Salad image

Nice refreshing salad, Very low calorie. Eye appealing. Use with Recipe #16611, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb fresh spinach, washed, stems off & dried
6 ounces fresh mushrooms, cleaned, sliced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Steps:

  • Tear or cut the spinach leaves into small pieces.
  • Toss the mushrooms with the lemon juice.
  • Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
  • Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.

Nutrition Facts : Calories 16.4, Fat 0.3, Sodium 32.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 2.1

THAI SPINACH SALAD



Thai Spinach Salad image

Make and share this Thai Spinach Salad recipe from Food.com.

Provided by Abby Girl

Categories     Spinach

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 ounces enoki mushrooms
10 ounces Baby Spinach
1 cup bean sprouts
1 yellow pepper, thinly sliced
1/2 cup slivered almonds, toasted
3 tablespoons lime juice, freshly squeezed
2 tablespoons brown sugar
1 tablespoon fish sauce
1/2 teaspoon Chinese chili sauce
2 teaspoons ginger, finely minced
1/4 cup green onion, minced
1/4 cup mint, minced
2 tablespoons basil, minced
1/4 teaspoon nutmeg, freshly grated
1/4 cup canola oil

Steps:

  • Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
  • Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
  • Pour the dressing over the salad and toss just before serving.

Nutrition Facts : Calories 187.9, Fat 14, SaturatedFat 1.1, Sodium 278.6, Carbohydrate 14.2, Fiber 3.6, Sugar 6.1, Protein 5

MUSHROOM SPINACH SALAD



Mushroom Spinach Salad image

From TOH magazine; I haven't made this yet, but it looks like a delicious salad and dressing recipe.

Provided by Halcyon Eve

Categories     Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

8 cups fresh Baby Spinach
2 cups sliced fresh mushrooms
1/2 cup sliced red onion, separated into rings
1/2 cup canola oil
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon pepper

Steps:

  • Combine spinach, mushrooms, and onion rings in a large salad bowl.
  • In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 139.9, Fat 13.8, SaturatedFat 1, Sodium 243.2, Carbohydrate 3.7, Fiber 1, Sugar 1.7, Protein 1.5

FRESH MUSHROOM AND SPINACH SALAD



Fresh Mushroom and Spinach Salad image

A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.

Provided by TheKatsiki

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons tarragon or 2 tablespoons wine vinegar
3/4 teaspoon salt
1 small garlic clove, crushed
1 dash fresh ground pepper
8 ounces mushrooms, sliced
16 ounces spinach, torn into bite-size pieces
1/4 cup olive oil or 1/4 cup vegetable oil

Steps:

  • Mix vinegar, salt, garlic and pepper.
  • Toss the mushrooms in the mixture and let stand for 15 minutes.
  • Toss the spinach and oil until leaves glisten.
  • Toss the mushroom mixture with spinach.
  • Serve immediately.

Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6

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