Spinach Salad with Slumped Mushrooms

Name: Spinach Salad with Slumped Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon ground fennel or a sprinkle of fennel seeds; 2 lemons, juiced; 2 teaspoons lemon zest; 79 milliliters extra-virgin olive oil; 1 small red onion, very thinly sliced; 1 teaspoons crushed red pepper flakes; 4 servings Salt and pepper; 6 larges to 8 very large white mushroom caps, very thinly sliced; 3 bundles farm spinach, trimmed and washed

Spinach Salad with Slumped Mushrooms is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre. One serving contains 184 calories, 1g of protein, and 18g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Foodnetwork requires onion, juice of lemon, lemon zest, and salt and pepper. If you like this recipe, take a look at these similar recipes: Wilted Spinach Salad With Balsamic Mushrooms, Spinach and Radicchio Salad with Mushrooms and Cashews, and Asian Spinach Salad with Marinated Mushrooms.

Instructions

Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Lemon Zest

Mushrooms

Fennel

Onion

Equipment you will use

Bowl

Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.

Ingredients you will need

Mushrooms

Spinach

Onion

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

1teaspoon

ground fennel or a sprinkle of fennel seeds 2

lemons, juiced 2teaspoons

lemon zest 79milliliters

extra-virgin olive oil 1small

red onion, very thinly sliced 1teaspoons

crushed red pepper flakes 4servings

Salt and pepper 6larges

to 8 very large white mushroom caps, very thinly sliced 3

bundles farm spinach, trimmed and washed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Broadside Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Broadside Chardonnay

Light bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.