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How to Make a Spinach Salad with Mushrooms and Pine Nuts

Spinach salad with mushrooms, pine nuts, and balsamic vinegar

This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.


Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar

Makes 2-4 servings

Amount Ingredient Preparation Where we bought it
(* Union Sq. Greenmarket)
2 bunches Spinach Washed, large stems removed, torn into chunks Norwich Meadows Farm *
0.25 lbs Shitake mushrooms Thinly sliced, stems removed Bulich Mushroom Farm *
0.25 lbs Crimini mushrooms Thinly sliced, stems removed Bulich Mushroom Farm *
1 Small red onion Peeled, halved, and thinly sliced Paffenroth Gardens
2 cloves Garlic Minced Keith’s Farm *
0.25 cup Pine nuts Toasted
2 TBps Kalamta olives Pitted and choped
2 TBsp Capers Drained
2 TBsp Lemon juice Fresh, if possible
1 TBsp Balsamic vinegar The Brooklyn Kitchen, bulk section
3 TBsp Extra virgin olive oil The Brooklyn Kitchen, bulk section
To taste Kosher salt
To taste Black pepper Freshly ground


Directions

  1. Prep all the ingredients except for the spinach.

    The ingredientsRed onion

  2. Heat 2 TBsp of the olive oil over medium-high heat, then add the mushrooms and sauté for about 5 minutes, stirring frequently. Reduce the heat to medium and add the garclic, olives, capers, lemon juice, and vinegar, and let it cook for 5 minutes, stirring occasionally.

    Sautéing Portobello mushrooms

  3. While the mushrooms are cooking, tear the spinach into pieces. In a large bowl, toss it with the red onion and remaining 1 TBsp of olive oil. Add the desired amount of salt and pepper to taste.

    SpinachMarinating the spinach in the dressing

  4. Add the mushroom sauté to the spinach and toss it again until well mixed. Plate and top with toasted pine nuets.

    Spinach salad with mushrooms, pine nuts, and balsamic vinegar

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