Prep 40 mins
Cook 0 mins
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!!
- 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
- 1⁄2 cup freshly grated parmesan cheese (optional)
- 1 tablespoon white wine vinegar (optional)
- 1 tablespoon olive oil (optional)
- 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!
This is a luscious recipe that completely reminds me of a salad we had a number of years ago at the Royal Club in Cozumel. We loved it so much, we ate it pretty much every night! I used Portabella Mushrooms (two large) and threw in four white mushrooms as well. I had some freshly made multigrain bread which I toasted for the bread cubes, and otherwise made exactly as listed, adding a grating of fresh parm after the picture was taken. Wonderful flavours, magpie - this is a sure keeper!! Made for Veggie Swap 18.
Beautiful - and now we need to get more mushrooms. We used every blasted mushroom on the farm - and boy - let me tell you - this is the way to go - when you feel like having a mushroom and spinach extravaganza. Followed this exactly - except forgot to put on the croutons. I guess the mushrooms that were warmed made me giddy with delight. Could easily make this my main meal - especially when having two helpings.
Great spinach salad! Loved the way the mushrooms absorbed the lemon. I made the croutons with Beets Buying Bread (A B M) Beets Buying Bread (A B M). Skipped the red pepper.