Mushroom Spinach Salad
Recipe - FAIRWAY MARKET OF 86TH STREET
Mushroom Spinach Salad
Prep Time5 Minutes
Servings2
Cook Time5 Minutes
Ingredients
2-3 cups Wholesome Pantry Baby Spinach and Arugula Mix
1 package Wholesome Pantry Gourmet Mixed Mushrooms or Wholesome Pantry Lions Mane Mushrooms, chopped roughly
Bowl & Basket Olive Oil
Bowl & Basket Specialty Balsamic Vinegar
Bowl & Basket Goat Cheese, crumbled
Salt and pepper, to taste
Directions
- Add 1 to 2 tsp of olive oil to a large skillet and heat over medium high heat.
- Add mushrooms to skillet and cook, undisturbed, for 4-5 minutes before flipping and cooking an additional 4-5 minutes or until tender and golden. Season with salt and pepper to taste.
- Combine spinach mix with cooked mushrooms and goat cheese in a large bowl. Drizzle with equal amounts oil and vinegar as desired to coat and toss to combine.
- Divide salad amongst two plates and serve!
5 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Wholesome Pantry Organic Blend Baby Spinach & Baby Arugula, 5 oz
$3.99$0.80/oz
Wholesome Pantry Organic Gourmet Blend Mushrooms, 4 oz
$4.99$1.25/oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
$18.99$0.75/fl oz
VILLA MANODORI BALSAMIC VINEGAR, 8.5 fl oz
On Sale!
$39.99 was $50.99$4.70/fl oz
Boar's Head Cranberry Cinnamon Chevre 4 oz
$5.99$1.50/oz
Fairway Kosher Salt , 14.1 oz
$5.28 avg/ea$0.37/oz
Directions
- Add 1 to 2 tsp of olive oil to a large skillet and heat over medium high heat.
- Add mushrooms to skillet and cook, undisturbed, for 4-5 minutes before flipping and cooking an additional 4-5 minutes or until tender and golden. Season with salt and pepper to taste.
- Combine spinach mix with cooked mushrooms and goat cheese in a large bowl. Drizzle with equal amounts oil and vinegar as desired to coat and toss to combine.
- Divide salad amongst two plates and serve!