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Warm Spinach Salad

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

Ingredients

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

Directions

Prep: 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. 3. Slice onions and mushrooms. Make: 1. Add one teaspoon extra virgin olive oil, onion and salt to skillet and cook over medium-low heat for 15 minutes, stirring occasionally (add more oil if needed). 2. Increase heat and add mushrooms and cook for 2 minutes. 3. Place spinach in a bowl, toss with desired amount of vinaigrette, then add with hot toppings.

Notes

Top with bacon to add a little extra flavor!

Goes great with these recipes

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The ultimate meal planner

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