Chive-Mushroom Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I'm always looking for ways to spice up salads. This one is a cross between two of our favorites. I usually make a double batch of the dressing and use leftovers for dipping bread. -Amber Kimmich of Powhatan, Virginia Ingredients:
8 cups fresh baby spinach |
2 cups sliced fresh mushrooms |
1 tablespoon chopped onion |
1 garlic clove, minced |
2 tablespoons olive oil |
3 tablespoons minced chives |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
1 teaspoon sugar |
1-1/2 cups seasoned salad croutons |
1/4 cup shredded parmesan cheese |
Directions:
1. Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet.
2. Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately. Yield: 6 servings.
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