Aprile's Kitchen

This mushroom and spinach salad is a delightful blend of earthy mushrooms and fresh spinach, creating a nutritious and flavorful dish that’s perfect for any occasion. The combination of sautéed mushrooms adds a rich umami flavor, while the crisp spinach provides a vibrant base. Tossed with a light dressing, this salad is not only quick to prepare but also a fantastic way to enjoy fresh ingredients!

Ingredients:

• 4 cups fresh spinach, washed and dried
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or pecans, toasted (optional)

For the Dressing:

• tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste

Instructions:
1. In a skillet over medium heat, add a drizzle of olive oil and sauté the sliced mushrooms until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the fresh spinach, sautéed mushrooms, red onion, feta, and toasted nuts (if using).
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup (if using), salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine all the ingredients.