FRESH MUSHROOM SPINACH SALAD
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
THAI SPINACH SALAD
Make and share this Thai Spinach Salad recipe from Food.com.
Provided by Abby Girl
Categories Spinach
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
- Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
- Pour the dressing over the salad and toss just before serving.
Nutrition Facts : Calories 187.9, Fat 14, SaturatedFat 1.1, Sodium 278.6, Carbohydrate 14.2, Fiber 3.6, Sugar 6.1, Protein 5
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
FRESH MUSHROOM AND SPINACH SALAD
A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.
Provided by TheKatsiki
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar, salt, garlic and pepper.
- Toss the mushrooms in the mixture and let stand for 15 minutes.
- Toss the spinach and oil until leaves glisten.
- Toss the mushroom mixture with spinach.
- Serve immediately.
Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6
SPINACH MUSHROOM SALAD
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Nutrition Facts :
THAI-INSPIRED SPINACH AND MANGO SALAD
Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.
Provided by Anastasia
Categories Spinach Salad
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
- Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
- Pour dressing over salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g
WARM MUSHROOM AND SPINACH SALAD
I found this recipe in the Foodland Ontario booklet; wonderful tasting combination. I had no raspberries when I made it so for the picture I added grapes.
Provided by Sageca
Categories Raspberries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
- Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
- Serve immediately.
- I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 2.6, Cholesterol 6.3, Sodium 171.1, Carbohydrate 11.5, Fiber 5.6, Sugar 4, Protein 8.5
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
MUSHROOM SPINACH SALAD
From TOH magazine; I haven't made this yet, but it looks like a delicious salad and dressing recipe.
Provided by Halcyon Eve
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, mushrooms, and onion rings in a large salad bowl.
- In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 139.9, Fat 13.8, SaturatedFat 1, Sodium 243.2, Carbohydrate 3.7, Fiber 1, Sugar 1.7, Protein 1.5
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30-MINUTE THAI MUSHROOM SALAD (VEGAN) - PLATINGS
From platingsandpairings.com
5/5 (7)Total Time 30 minsCategory SaladCalories 206 per serving
- Prepare a grill, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.
- Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.
- Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, soy sauce, olive oil, lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings with additional lime juice, soy sauce, sugar, if needed. Stir well and set aside.
- Put rice in a small frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
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