Super Easy Tomato Mushroom Spinach Salad Recipes

SPINACH AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.

WARM SPINACH SALAD WITH MUSHROOMS AND SUN-DRIED TOMATOES

Steps:

• 1 Place the sun-dried tomatoes in a medium bowl
• 2 Pour the boiling water over them, then allow them to soak and rehydrate for 15 minutes
• 3 Drain and reserve the soaking liquid, then thinly slice the sun-dried tomatoes
• 4 Toss the spinach and red onion together in a large bowl
• 5 Heat 1 tablespoon of the oil in a large skillet over medium-high heat
• 6 Once the oil shimmers, add the mushrooms and stir to coat; cook for about 8 minutes, stirring occasionally, until their moisture has evaporated and they are well browned
• 7 Stir in the rehydrated sun-dried tomatoes, the garlic and smoked paprika; cook for 1 minute
• 8 Reduce the heat to low, then stir in the reserved sun-dried tomato soaking liquid, the vinegar, salt and pepper and the remaining 2 tablespoons of oil
• 9 Pour the warm mushroom mixture over the spinach and onion in the bowl; toss well until the spinach is well coated and slightly wilted
• 10 Taste, and add salt as needed
• 11 Serve right away

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

FRESH MUSHROOM SPINACH SALAD

Steps:

• In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

SPINACH MUSHROOM SALAD

Steps:

• In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

SHELLY'S SUPER SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
• Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

SUPER EASY TOMATO, MUSHROOM, SPINACH SALAD

Steps:

• In a small bowl, add the garlic (optional), olive oil, and the balsamic vinegar and then mix it well to make dressing. The amount really depends on how much dressing you want on your salad, but the ratio should be about 2:3 for olive oil to balsamic vinegar. I usually just eye it. In a Large Bowl, add the spinach, tomatoes, and mushrooms. Add the dressing to the salad, and enjoy!

SPINACH TOMATO SALAD

Steps:

• Mix the dressing ingredients together.
• Put the spinach and mushrooms in a bowl.
• Toss with dressing and put on plates.
• Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese.
• Variation:.
• mix boston or bibb lettuce with the spinach, saute the mushrooms (cool), and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.