Spinach salad with warm lemon mushrooms

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olive magazine

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Recipe by olive magazine

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1. Heat 5 tbsp olive oil and the garlic over a medium heat for 2 minutes. Add the wine, lemon juice, vinegar and sugar, simmer for about 1 minute and then add the sliced mushrooms. Cook until the mushrooms are softened, about 4 minutes.
2. Put the spinach in a big bowl. Scatter the red onions, walnuts and cheese over. Pour the warm mushrooms on top and mix just before serving.

Per serving

387 kcalories, protein 11.6g, carbohydrate 11g, fat 32.2 g, saturated fat 6.5g, fibre 2.7g, salt 0.61 g

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Ingredients

• olive oil
• 2 garlic cloves , crushed
• 3 tbsp white wine
• 1 lemon , juiced
• 1 tsp white wine vinegar
• 2 tbsp golden caster sugar
• 250g chestnut mushrooms , or button mushrooms, sliced
• 200g baby spinach
• 1 small red onion , thinly sliced
• 75g walnuts , toasted and roughly chopped
• 60g parmesan , roughly grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 mins

Ingredients

• olive oil
• 2 garlic cloves , crushed
• 3 tbsp white wine
• 1 lemon , juiced
• 1 tsp white wine vinegar
• 2 tbsp golden caster sugar
• 250g chestnut mushrooms , or button mushrooms, sliced
• 200g baby spinach
• 1 small red onion , thinly sliced
• 75g walnuts , toasted and roughly chopped
• 60g parmesan , roughly grated

Per serving

387 kcalories, protein 11.6g, carbohydrate 11g, fat 32.2 g, saturated fat 6.5g, fibre 2.7g, salt 0.61 g

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