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Balsamic Mushroom Spinach Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$
Gatheredtable
adapted from Against All Grain by Danielle Walker

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 3 garlic cloves
  • 1/4 cup fresh basil, minced
  • 2 sprigs fresh thyme
  • 1/2 cup extra-virgin olive oil, divided
  • 4 ounces portobello mushrooms, sliced
  • 1 onion, thinly sliced
  • 1/2 teaspoon sea salt
  • 8 ounces baby spinach

Directions

Make vinaigrette: 1. Mince garlic and whisk with vinegar, honey, mustard, and herbs. 2. Slowly pour in 6 tablespoons olive oil, whisking until emulsified. Set aside or store. Prep salad: 1. Slice onions and mushrooms. Make: 1. Coat pan with remaining 2 tablespoons olive oil and add mushrooms, onion, and salt to skillet and cook over medium-low heat for 15 minutes, stirring occasionally. Remove from heat. 2. Place spinach in a bowl, toss with desired amount of vinaigrette, then add hot toppings.

Notes

Make it your own by using your favorite mushrooms!

Goes great with these recipes

Chicken with 20 Cloves of Garlic
Baked Chicken with Artichokes
Slow Cooker Balsamic Roast Beef
Chicken Francese
Sauteed Broccoli & Lemon Quinoa
Pork Roast with Rosemary, Garlic and Black Pepper

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