Spinach & Mushroom Salad

Spinach & Mushroom Salad

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 6

    • About This Recipe

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

    Ingredients

  • 1/2 lbfresh spinach, washed, stems off & dried
  • 6ouncesfresh mushrooms, cleaned, sliced
  • 1tablespoonfresh lemon juice
  • 2tablespoonsfresh parsley, chopped

    • Directions

  • 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 (Lemon-Yogurt Vinaigrette) dressing just before serving.

    • Reviews

  • “For this recipe I choose to use a combination of baby spinach and the mature type. For the mushrooms we combined both oyster and shitake.It was indeed an eye-catching salad, and dressed with Bergy’s Lemon-Yogurt Vinaigrette (reviewed separately) it tastes even better than it looks.Thanks Bergy for a great addition to a summer’s meal.(prepared for “COOKOUT” Cookathon July 1st – July 4th 2002)”

  • “Nice light salad served with hamburgers. I used brown mushrooms, as I think they have more of a robust flavor and I used the Lemon Yogurt Vinaigrette as suggested. :)”

  • “I’m afraid this really didn’t do it for us. I really thought we’d love it–we love spinach, mushrooms, lemon, garlic–everything in this salad and the recommended dressing. I think the lemon juice tossed with the mushrooms is too much. The salad was overwhelmingly lemony–we could barely taste the mushrooms, the spinach, or even the garlic. I’m not sure if I’ll try it again, but if I do, I’ll definitely skip the lemon juice in the salad, as the dressing is plenty lemony. I think it also needs something besides–maybe a little red onion? “

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