Sautéed Mushroom and Spinach Salad
A simple yet flavourful salad! Enjoy as a side dish or add your favourite protein to make it a meal!
Ingredients
- 2 tsp canola oil
- 6 cups baby spinach (washed and dried, if needed)
- 227 grams button or cremini mushrooms, sliced (about 10 large mushrooms)
- 1/2 small red onion, thinly sliced
- salt and pepper to taste
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- In a large skillet, heat oil on medium-high heat.
- Sauté mushrooms for about 5-7 minutes until browned, adding salt and pepper halfway through cooking.
- In a large bowl, add spinach leaves. Toss in mushrooms and onion slices.
- Mix olive oil and balsamic vinegar together in a small jar. Shake and drizzle over salad just before serving.
- Option: Add any extra veggies (beets, tomatoes, cucumbers, etc.) you have on hand and sprinkle with feta cheese - delicious!
