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.
Excellent salad! I forgot the cheese - can't believe I did that - but it was delish without! I used 2 large portabella mushrooms, just like Kat, with great results. I used some homemade onion bread that was a couple days old and I loved how, when toasted, it was crunchy on the outside yet soft inside. Hubby gave this rave reviews which is a plus (he is so spoiled that he rarely comments on meals - and he liked this one). THANKS for this keeper of a recipe. Made for Veggie Swap.
SO GOOD! I made a quarter of this recipe for lunch today and it was just delicious! I skipped the croutons and red onion because I didn't have them but made the rest as listed. I will make this again but do you know how far 1/4 pound of spinach goes?! Made for the February Sun and Spice Event. Thanks magpie diner! :)
This is a fantastic salad! I don't care for raw onion so left it out, otherwise made as directed; I did use the optional parmesan but did not need any extra oil or vinegar. The mushroom dressing is wonderful and wilts the spinach to a perfect salad texture. Loved this - thanks for sharing a keeper! Made for ZWT8, Chefs gone WILD!
This is a really good salad. I doubled the mushrooms and used fresh (and more) basil. I used the optional parmesan and additional lemon (and then added even more lemon!). I think if I were to do it again, I would use half the oil for sauteeing and save the other half to dress the salad with, so I wouldn't have to add more fat to it.
Loved it! We used kale, and drizzled it with olive oil and a bit of salt (then omitted the salt in the hot dressing) in advance to break it down a bit, then topped it with the hot dressing....and just ate and ate! I can't wait to share this recipe with the rest of my family.
Wonderful spinach salad! We really liked the mushroom dressing and that the spinach was lightly wilted. Made as written using only the parmesan option. Also liked that this use of bread slices to make quick croutons, very handy. Thanks for the post.
Delicious salad!! I followed the recipe except I left out the following: red onions, mustard, vinegar, parmesan. I also used vegetable oil instead of olive oil. And it still tasted amazingly great despite the mising ingredients! Thank you for posting this recipe!