Coriander Chutney

Spinach Mushroom Salad

Pointer 1: Use only fresh spinach and fresh mushroom. Can make it ahead. Stays fresh for upto 8 hours,


  • 1 pound fresh spinach
  • 1 cup fresh mushroom (either portabella or button mushrooms)
  • 1/4 cup balsamic vinaigrette dressing (mix of olive oil, red wine, lemon juice, minced garlic, 1/2 tsp. honey and 1 spoon mustard)
  • Feta cheese
  • 2 Tbsp. olive oil
  • Fresh ground pepper
  • Thinly sliced red onion about 4 to 5 rinds (optional)

  • Method:

Sauté mushroom in a Tbsp. of olive oil until the water evaporates. Then broil them on high for about 5 to 8 mins.

Rinse fresh spinach, drain and place in a large bowl. Add mushrooms and feta cheese as much as you like but don't overpower with cheese. Add 2 tspn. plain Olive oil. Add onions if you like the crunch and taste of fresh onions. Drizzle over the entire contents the prepared balsamic dressing. Toss. If you llike more dressing add desired quantity at the table.

This is a great summer salad.

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