Best 12 Spinach Salad With Slumped Mushrooms Recipes

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Spinach salad is a versatile and nutritious dish that can be prepared in various ways. The addition of slumped mushrooms adds a savory and earthy flavor to the salad, making it a perfect side dish or light meal. In this article, we will explore the best recipe for spinach salad with slumped mushrooms, offering tips and tricks to create a delicious and visually appealing dish that will tantalize your taste buds. Whether you prefer a creamy dressing or a tangy vinaigrette, we've got you covered. So, get ready to embark on a culinary journey as we guide you through the art of creating the perfect spinach salad with slumped mushrooms.

Let's cook with our recipes!

FRESH MUSHROOM SPINACH SALAD



Fresh Mushroom Spinach Salad image

I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

3 cups torn fresh spinach
1/2 cup sliced fresh mushrooms
1/2 cup seasoned croutons
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1-1/2 teaspoons sugar
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon crumbled cooked bacon

Steps:

  • In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH MUSHROOM SALAD



Spinach Mushroom Salad image

It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1-1/2 teaspoons white wine vinegar
1 garlic clove, minced
3/4 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
Dash to 1/8 teaspoon coarsely ground pepper
8 medium fresh mushrooms, sliced
7 cups torn fresh spinach

Steps:

  • In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

Nutrition Facts :

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  • Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  • Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  • Top salad with mushrooms and bacon, garnish with egg.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS



Spinach Salad with Seared Shiitake Mushrooms image

Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 13

1 tablespoon red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)
6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
1 teaspoon canola oil
Salt to taste
1 6- or 7-ounce package baby spinach, rinsed and dried
1 celery stalk, preferably from the inner heart of the celery, sliced very thin
1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted
1 ounce crumbled goat cheese

Steps:

  • Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
  • Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
  • Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH SALAD WITH SLUMPED MUSHROOMS



Spinach Salad with Slumped Mushrooms image

Yield serves 4

Number Of Ingredients 9

8 very large white mushroom caps, very thinly sliced
1 small red onion, very thinly sliced
2 teaspoons grated lemon zest
Juice of 2 lemons
1/3 cup EVOO (extra-virgin olive oil)
Salt and pepper
1 teaspoon ground fennel or a sprinkle of fennel seed
1/2 teaspoon crushed red pepper flakes
3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

Steps:

  • Combine the mushroom caps and onions in a bowl and dress with the lemon zest and juice and EVOO, then season with salt and pepper, the ground fennel, and the red pepper flakes. Let stand for 20 minutes or until softened and slumped. Chop the spinach and arrange in a large shallow bowl. Top with the mushrooms and onions and gently toss to wilt the spinach.

MUSHROOM SPINACH THAI SALAD



Mushroom Spinach Thai Salad image

Provided by Cooking Channel

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 medium onion, thinly sliced
6 tablespoons freshly squeezed lime juice (from about 3 limes)
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1/3 cup soy sauce
3 tablespoons sugar
2 jalapenos (preferably red), minced
2 cups mixed fresh basil, cilantro and mint leaves, chopped
2 cups mixed fresh basil, cilantro and mint leaves, chopped
4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick
2 tablespoons toasted white sesame seeds
1 pound spinach, rinsed, stemmed and roughly chopped

Steps:

  • 1. Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.
  • 2. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.
  • 3. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.

SPINACH & MUSHROOM SALAD



Spinach & Mushroom Salad image

Nice refreshing salad, Very low calorie. Eye appealing. Use with Recipe #16611, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb fresh spinach, washed, stems off & dried
6 ounces fresh mushrooms, cleaned, sliced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Steps:

  • Tear or cut the spinach leaves into small pieces.
  • Toss the mushrooms with the lemon juice.
  • Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
  • Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.

Nutrition Facts : Calories 16.4, Fat 0.3, Sodium 32.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 2.1

SPINACH AND MUSHROOM SALAD RECIPE



Spinach and Mushroom Salad Recipe image

This is a delicious recipe we have had for dinner several times. It's great for the warm summer evenings and it's an easy, but impressive salad for entertaining year round. It's very similar to the mushroom and spinach salad at one of our favorite restaurants, The Melting Pot. This recipe will make 4-6 side salads or a couple of generous entre salads. Adjust the seasonings to your taste, but this is the combination we've found to be the best for our family. The key is to use really excellent olive oil and vinegar. But, if you want, you can just use half a cup of your favorite oil and vinegar dressing instead. Enjoy!

Provided by skfritz525

Categories     Salad Dressings

Time 10m

Yield 4-6 side salads, 4-6 serving(s)

Number Of Ingredients 11

9 ounces spinach (baby leaves best)
1/4 lb white mushroom, sliced
1/2 red onion, thinly sliced (optional)
1/2 cup crisp bacon, crumbled (optional)
3 tablespoons olive oil
1/2 tablespoon white vinegar
1/2 tablespoon balsamic vinegar
1 teaspoon garlic, minced
salt and pepper
1/2-1 teaspoon Dijon mustard
1/4 teaspoon minced parsley

Steps:

  • Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
  • Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
  • To serve, toss the ingredients in a salad bowl and serve on salad plates.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN



Spinach Salad with Mushrooms and Parmesan image

Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

Steps:

  • Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
  • Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

Enjoy a tasty, Healthy Living Spinach and Mushroom Salad in just 10 minutes! For something extra, add some bacon pieces to our Spinach and Mushroom Salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 5

4 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup thin red onion slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup walnut pieces

Steps:

  • Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
  • Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
  • Pour over spinach mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

6 ounces portobello mushrooms
1/2 of 10-ounce package of fresh spinach
1 teaspoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar

Steps:

  • Turn on a toaster oven to broil, or use a regular oven.
  • Wash and slice mushrooms, and broil until they soften, about 7 minutes.
  • Wash spinach, remove tough stems, break into small pieces and dry.
  • In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture. Serve.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH SALAD



Spinach Salad image

Categories     Salad     Spinach     Winter     Boil

Yield serves 4

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 ounces bacon, cut into 1-inch pieces
2 cups sliced button mushrooms
9-ounce bag fresh baby spinach
1/4 cup white-wine vinegar
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon, cook until crisp, then drain on paper towels. Pour all but 2 tablespoons of the fat out of the pan. Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes. Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.
  • Set the skillet over high heat. Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese. Toss, and serve immediately.

Tips:

  • For the best flavor, use fresh, baby spinach leaves.
  • To save time, use pre-sliced mushrooms.
  • If you don't have balsamic vinegar, you can substitute white wine vinegar or lemon juice.
  • Add some crumbled goat cheese or blue cheese to the salad for an extra boost of flavor.
  • Garnish the salad with fresh herbs, such as parsley, chives, or dill.

Conclusion:

This spinach salad with slumped mushrooms is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a quick and easy salad recipe, give this one a try!

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