Thursday, August 22, 2013

Spinach Salad with Mushrooms



Spinach Salad with Mushrooms

Yield: 2 servings
4 cups washed spinach leaves, preferably organically grown, 2 large ripe tomatoes, diced (3/4 cup cherry tomatoes), 2 cups thinly sliced fresh mushrooms, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, juice of ½ fresh lemon, 1/4 cup thinly sliced red onion, 1/3 cup mayonnaise, salt and freshly ground black pepper to taste


Chop spinach into small pieces and divide spinach between two salad plates. Top each with chopped tomatoes and red onion.


Wash and dry mushrooms, removing stems. In a small frying pan, heat olive oil and saut

No comments:

Post a Comment

Privacy Policy