Prep 20 mins
Cook 0 mins
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
- 226.79 g fresh spinach, washed, stems off & dried
- 170.09 g fresh mushrooms, cleaned, sliced
- 14.79 ml fresh lemon juice
- 29.58 ml fresh parsley, chopped
- 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.
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?