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Warm spinach salad with asiago cheese and oyster mushrooms |
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This salad has to be served warm so the cheese softens over the warmed mushrooms. Use any variety of mushroom you like. The key is to cook the mushrooms on a medium-high heat until all the moisture evaporates so the mushrooms aren't wet.
SALAD
- 3 cups oyster mushrooms, sliced in half
- 8 cups baby spinach
- 1/2 cup shredded Asiago (or Parmesan) cheese
DRESSING
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp light mayonnaise
- 2 tsp honey
- 1/2 tsp finely chopped garlic
- 1/2 tsp Dijon mustard
- pinch of salt and pepper
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- Lightly coat a nonstick skillet with cooking spray and sauté the mushrooms over medium heat for about 8 minutes, or just until they are no longer wet and are slightly browned. Keep warm.
- Prepare the dressing by whisking together the olive oil, balsamic vinegar, mayonnaise, honey, garlic, mustard, salt and pepper.
- Place the spinach, sautéed mushrooms and Asiago in a large serving bowl. Pour the dressing over the salad and toss. Serve immediately.
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Nutritional Analysis per Serving
| Calories |
178 |
| Protein |
6 g |
| Fat |
13 g |
| Saturated Fat |
3.5 g |
| Carbohydrates |
11 g |
| Cholesterol |
14 mg |
| Sodium |
328 mg |
| Fiber |
3.1 g |
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Prepare the salad early in the day without dressing and reheat the mushrooms just before serving.
Serves 4
Nutrition Watch: The protein quality of oyster mushrooms is nearly equal to that of animal-derived protein—great for vegetarians. They contain fiber, vitamins B1 and B2 and iron.
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