Warm Mushroom and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in the Foodland Ontario booklet; wonderful tasting combination. I had no raspberries when I made it so for the picture I added grapes. Ingredients:
1 teaspoon vegetable oil |
1 lb fresh mushrooms |
1/4 cup raspberry vinaigrette dressing |
1 tablespoon balsamic vinegar |
salt and pepper |
8 cups baby spinach |
1 cup raspberries |
1/2 cup toasted pecan halves |
1/4 cup blue cheese, crumbled |
Directions:
1. In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
2. Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
3. Serve immediately.
4. I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
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