Mushroom Salad with red wine vinaigrette
Makes: 6 servings Total time: 30 minutes
| FOR THE VINAIGRETTE— | |
|---|---|
| ¼ | cup extra-virgin olive oil 1/4 cup |
| 2 | Tbsp. red wine vinegar2 Tbsp. |
| 2 | Tbsp. minced shallots2 Tbsp. |
| 1 | tsp. Dijon mustard1 tsp. |
| Kosher salt and black pepper to taste | |
| FOR THE SALAD— | |
| 1½ | lb. assorted fresh mushrooms (button, cremini, chanterelle, oyster)1 1/2 lb. |
| 1 | Tbsp. minced garlic1 Tbsp. |
| 2 | Tbsp. extra-virgin olive oil2 Tbsp. |
| 2 | Tbsp. unsalted butter2 Tbsp. |
| 2 | Tbsp. chopped fresh parsley leaves2 Tbsp. |
| 1 | bag fresh baby spinach (5-6 oz.)1 |
Whisk together the 1⁄4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt and pepper. Set vinaigrette aside.
Sauté mushrooms and garlic in the 2 Tbsp. olive oil and butter until mushrooms are slightly softened, 5–8 minutes; toss with parsley.
Toss spinach with vinaigrette. Divide spinach among six salad plates; top each salad with warm mushroom mixture. Serve salads immediately.
Nutrition Information
Per serving: 141 cal; 12g total fat (3g sat); 5mg chol; 83mg sodium; 7g carb; 2g fiber; 4g protein
