Wilted Spinach Salad with Sun-dried Tomatoes and Mushrooms – Satisfy The Vegetarian and Meat Lover
I’m always interested in incorporating more plants into my diet. When I saw this recipe being made on TV – it reminded me of the wilted spinach salad with bacon dressing – but so much healthier. It was a versatile recipe, especially when vegetarians and meat lovers are all under one roof. You can add flank steak or sirloin strips to this salad to satisfy your meat lover, but it actually is so good that my meat lover was satisfied without any additions.
I had all the ingredients on hand and was eager to try it. Actually I only had portobello mushrooms on hand so that is what I used. They are meatier than most mushrooms and I liked the texture and flavor they provide. But mushrooms have many medicinal properties – even the button mushrooms. To maximize the health benefit, use a variety of mushrooms. Also a good smoked paprika is key to the flavor of this dish. For all you meat lovers, the paprika fools you into thinking there is smoked meat or bacon is in this dish.
Super simple to make and the taste pay off is big! Enjoy.
4 medium sundried tomatoes, not oil-packed
8 ounces baby spinach leaves (about 8 cups lightly packed)
1/2 small red onion, very thinly sliced into half-moons
3 tablespoons olive oil, divided
8 ounces mixed mushrooms, sliced
1 clove garlic, minced
1 teaspoon smoked paprika
¼ teaspoon salt, plus more to taste
¼ teaspoons freshly ground black pepper
1 tablespoon sherry vinegar
Place the sun-dried tomatoes into a small bowl, pour ½ cup boiling water over them, or more to cover, then allow them to soak and re-plump for 15 minutes. Reserve the soaking liquid, and thinly slice the tomatoes. Toss the spinach and onion together in a large bowl.
Heat 1 tablespoon of the oil in a large skillet over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until their liquid is released has evaporated and the mushrooms are well browned, 8 minutes. Add the sun-dried tomatoes, garlic, and smoked paprika and cook for 1 minute more. Reduce the heat to low then stir in ½ cup of the reserved tomato soaking liquid, the vinegar, the remaining 2 tablespoons of olive oil and the salt and pepper.
Pour the warm mushroom mixture over the spinach and onion in the bowl and toss well until the spinach is well coated and wilted slightly. Season with additional salt to taste. Serve immediately.
Makes 4 Servings
Source: Ellie Krieger