SAUTEED SPINACH WITH MUSHROOMS AND GARLIC
A simple and very quick side dish that goes well with almost anything. I especially like it chicken fixed anyway.
Provided by Danzy
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and olive oil together.
- Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
- Season to taste with salt and freshly ground black pepper.
- Garnish with crumbled feta cheese just before serving.
Nutrition Facts : Calories 70.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 46.1, Carbohydrate 2.5, Fiber 1, Sugar 0.7, Protein 2
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
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.
SAUTEED SPINACH WITH TOMATOES
Sauteed Spinach with Tomatoes is a simple and easy dish that's ready in minutes! This recipe makes a wonderful side dish that will compliment any meat, poultry and seafood, and will soon become a new favorite!
Provided by 2 sisters recipes
Categories Sides
Time 13m
Number Of Ingredients 5
Steps:
- In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
- Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
- Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
- Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
- Serves 2 to 4
Nutrition Facts : Calories 84 calories, Carbohydrate 4.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7.1 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, ServingSize 1/2 cup, Sodium 56 milligrams sodium, Sugar 0.6 grams sugar
SPINACH & MUSHROOM SALAD
Nice refreshing salad, Very low calorie. Eye appealing. Use with Recipe #16611, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Tear or cut the spinach leaves into small pieces.
- Toss the mushrooms with the lemon juice.
- Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
- Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
Nutrition Facts : Calories 16.4, Fat 0.3, Sodium 32.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 2.1
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 :
SUPER EASY TOMATO, MUSHROOM, SPINACH SALAD
Provided by Oh Snap! Let's Eat!
Number Of Ingredients 6
Steps:
- In a small bowl, add the garlic (optional), olive oil, and the balsamic vinegar and then mix it well to make dressing. The amount really depends on how much dressing you want on your salad, but the ratio should be about 2:3 for olive oil to balsamic vinegar. I usually just eye it. In a Large Bowl, add the spinach, tomatoes, and mushrooms. Add the dressing to the salad, and enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
SPINACH AND MUSHROOM SALAD
Enjoy a tasty, Healthy Living Spinach and Mushroom Salad in just 10 minutes! For something extra, add some bacon pieces to our Spinach and Mushroom Salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
- Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
- Pour over spinach mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPINACH AND MUSHROOM SALAD
An easy and delicious simple salad
Provided by Melissa
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
- Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
- In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
- Drain your mushrooms and add them to the bowl along with your baby spinach.
- Toss the dressing and your salad together and serve immediately
Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 624 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
SPINACH, MUSHROOM, AND RED-ONION SALAD
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
- In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
- Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g
SPINACH, MUSHROOM AND TOMATO SALAD WITH GARLIC-CAPER VINAIGRETTE
Categories Leafy Green
Number Of Ingredients 8
Steps:
- Lightly smash the garlic to remove the husks. Use the wet blade of a sharp knife to mince the garlic and the capers together; add a small pinch of salt to form a paste. Transfer the paste to a small, lidded container and add the 1/4 teaspoon of salt, the vinegar and the olive oil. Seal and shake vigorously until the dressing has emulsified.
- Just before serving, combine the spinach mushrooms and tomatoes in a small bowl. Drizzle with just enough of the vinaigrette to lightly coat the salad; toss well.
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- Add the spinach to a large salad bowl and arrange the onions, mushrooms, eggs and tomatoes in sections over the spinach and distribute the reserved bacon over the top.
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