Spinach salad with warm lemon mushrooms
Adding warm mushrooms makes this salad so much more interesting than a usual run-of-the-mill salad
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Vegetarian
- 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.
- 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
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3799/
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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 (or vegetarian alternative), roughly grated
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Vegetarian
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 (or vegetarian alternative), 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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23 November 2007
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