Best Spinach Mushroom And Tomato Salad With Garlic Caper Vinaigrette Recipes

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH AND MUSHROOM SALAD

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.

SPINACH SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• To make a crust:
• In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
• To make filling:
• Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
• In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
• In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
• To assemble:
• Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm

SPINACH, MUSHROOM, AND RED-ONION SALAD

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.

ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE

Steps:

• Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN

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.