Wilted Spinach and Mushroom Salad

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
106 7 1 2 3 155 10 2

recipe ingredients
1 (5-oz) bag baby spinach
4 oz large button mushrooms, wiped clean, sliced
1 carrot, peeled, cut into julienne strips

Red Onion Vinaigrette:
1 small red onion, halved top to bottom, cut into thin strips
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup balsamic vinegar
1 tsp sugar
1/4 tsp each coarse (kosher) salt and black pepper

recipe directions
In salad bowl, toss all salad ingredients; set aside.

In medium skillet, sauté red onion in olive oil over medium-high heat until onion is just slightly browned, about 5 minutes. Add garlic; sauté 1 minute, until fragrant. Add vinegar to skillet, scraping up any browned bits from bottom of skillet with wooden spoon.

Sprinkle sugar over onions; sauté 1 1/2 to 2 minutes, until liquid is reduced by half. Pour vinaigrette over salad. Season with salt and pepper; toss and serve.


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Posts By 3FC
  • Kim

    This salad was awesome! The vinagrette totally made the salad. It is meant to be eaten the day you make it and it is so great! Feel free to use any additional veggies for this one. It’s a keeper for sure!