Fresh Mushroom and Spinach Salad
"A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving."
photo by Karen R.
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons tarragon or 2 tablespoons wine vinegar
- 3⁄4 teaspoon salt
- 1 small garlic clove, crushed
- 1 dash fresh ground pepper
- 8 ounces mushrooms, sliced
- 16 ounces spinach, torn into bite-size pieces
- 1⁄4 cup olive oil or 1/4 cup vegetable oil
directions
- Mix vinegar, salt, garlic and pepper.
- Toss the mushrooms in the mixture and let stand for 15 minutes.
- Toss the spinach and oil until leaves glisten.
- Toss the mushroom mixture with spinach.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It's the dressing/marinade for the mushrooms that takes this from ok to wonderful! My menfolk are notoriously poor salad eaters, but they loved this! This is an easy recipe to use, and also easily adapted to additional ingredients like shredded parmesan, shedded chicken, or even steak. A great recipe! -
I like this a lot. I found you could reduce the oil to save on calories if desired and it didn't affect the quality one bit. Will be making again. Thanks for posting! -
I thought I was going to want to add more - hard boiled egg, bacon crumbles - but it was great as written. I agree the marinated mushrooms makes this dish. Don't skip the 15 minutes!
