SPICY RASPBERRY MUSHROOM SALAD
Steps:
- 1. After rinsing the baby spinach, place spinach into a salad spinner to remove excess water. Set aside. Rinse and pat dry the raspberries. Wipe mushrooms with damp cloth, chop them. Dice the red onion and jalapenos. 2. In a medium saute pan, saute the red onion, portobello mushrooms, and jalapenos in a little olive oil. Saute for approximately 7 minutes. 3. Remove from heat and cool. 4. In separate bowl, put all the vinegar and honey dijon mustard, slowly add olive oil, whisking continuously. Add garlic, thyme, black pepper, and salt. 5. Crumble the vodka pepper cheese. 6. Place the baby spinach in a large bowl. Add the mushrooms, onion, jalapenos, raspberries, and cheese. Toss with vinaigrette.
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Rao Yousaf
[email protected]This salad is amazing! The flavors are so well-balanced and it's so refreshing.
Osagie Samuel
[email protected]I've been making this salad for years and it's always a hit. It's so versatile, you can add or subtract ingredients to your liking.
Manish Century
[email protected]This is one of my favorite salads. It's light, refreshing, and packed with flavor. I highly recommend it!
king show
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Asim Arman
[email protected]This salad was a hit at my last dinner party! The combination of raspberries, mushrooms, and goat cheese is divine. I followed the recipe exactly and it turned out perfectly.