Best Spinach Mushroom And Red Onion Salad Recipes

Spinach, Mushroom, and Red-Onion Salad image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 baguette (8 ounces), cubed
6 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces baby spinach
1 medium red onion, halved and thinly sliced

Steps:

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g

Spinach, Mushroom and Red Onion Salad image

Provided by Rita1652

Categories Spinach

Time 11m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup orange juice
2 tablespoons lime juice or 2 tablespoons lemon juice
1 1/2 tablespoons honey or 1 1/2 tablespoons sugar
1/2 cup olive oil
1/2 teaspoon chopped fresh tarragon
salt and pepper
12 ounces pre-washed Baby Spinach
6 ounces sliced white mushrooms
6 ounces mandarin oranges, drained
1/2 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup pine nuts, toasted

Steps:

Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.