While I love cooked spinach, I’ve never been a fan of raw spinach salads. However, I also know how beneficial it is to eat raw spinach, as many of the nutrients in green vegetables are destroyed in the cooking process. So I decided to make a spinach salad that is ever-so-slightly wilted by a fast toss around a hot skillet – just enough time to soften the leaves a bit, but not enough to compromise the nutritional value.
I included in this salad some sauteed mushrooms and onions and dressed everything with a drizzle of good olive oil and balsamic syrup (this can be purchased or you can make it yourself by boiling balsamic vinegar until it reduces into a thick syrup).
The result is a lovely salad that’s perfect on its own as a starter or topped with some grilled chicken or steak for more of a meal.
I hope that you try and enjoy it!
Buon Appetit and have a wonderful, Wellegant™ week,
Warm Spinach and Mushroom Salad
2 Tbsp. extra virgin olive oil
1 container (approx. 4 ounces) of sliced button or portobello mushrooms
1 box of baby spinach (approx. 5 ounces)
2 Tbsp. fresh parsley, finely chopped
Salt and pepper, to taste
Drizzle of balsamic syrup (approx. 2 Tbsp.)
Heat 1 Tbsp. of olive oil over medium high heat. When hot, add the onions and saute until soft and slightly caramelized. Add the mushrooms and continue to saute, stirring occasionally. When the mushrooms are lightly browned, remove the mushrooms and onions from the pan and set aside.
Place the remaining tablespoon of olive oil in the pan and raise the heat to high. Add the box of baby spinach to the skillet and toss to coat all of the leaves with the hot olive oil – no more than 30-40 seconds or the leaves will cook too much. Quickly remove the spinach and divide among two plates. Top with the mushroom and onion mixture. Drizzle about 1 Tbsp. of the balsamic syrup over each salad and garnish with a sprinkling of fresh parsley.