Balsamic Spinach Salad with Mushrooms, Onions, and Feta
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
3-4 handfuls fresh spinach, washed and dried
1/4 red onion, cut into thin strips about 1 1/2 inches long
6-8 mushrooms, sliced (I used brown Cremini mushrooms, also called “baby Bella”
2 T extra virgin olive oil, plus more for sauteeing veggies
2 tsp. balsamic vinegar
1/4 tsp. garlic puree or crushed fresh garlic
2 T crumbled Feta cheese
Directions
Put spinach into large bowl, big enough to toss salad in. Combine olive oil, balsamic vinegar, and garlic puree in small bowl and whisk together. Heat a small amount of olive oil in 12 inch frying pan. Add onions and saute 2 minutes, until barely starting to soften. Add mushrooms and cook 3-4 minutes, until mushrooms are soft and any liquid that releases is evaporated. Add dressing mixture and let come barely to a simmer, then pour immediately over spinach and toss. Arrange salad on 2 serving plates, crumble feta over, and serve.