Warm Spinach-Mushroom Salad

I love finding a new cookbook that fits my lifestyle. Right now, I’m testing out Food Network Magazine’s 1,000 Easy Recipes: Super Fun Food for Every Day, and I’m really pleased so far! The recipes are so simple, but they have new flavor combinations and great fresh ingredients. This Warm Spinach-Mushroom Salad is on page 225, and I added some cooked chicken to the top to make it a dinner entree. The whole family loved it!

Warm Spinach-Mushroom Salad

1 onion, sliced (the recipe calls for red, I used a sweet onion)
1/4 cup olive oil
2 cups sliced mushrooms
1/2 cup torn parsley
10 oz spinach, torn
juice from 1 lemon
salt & pepper
1/2 cup crumbled feta

Cook the sliced onion in the 1/4 cup olive oil until soft and golden. Add the mushrooms and cook until tender and browned; season with salt. Turn off the heat and stir in parsley, spinach, and lemon juice. Season with salt and pepper, then sprinkle the feta cheese on top.

 

This recipe is linked to Gluten-Free Wednesdays at Gluten-Free Homemaker, Whole Food Wednesdays at Beyond the Peel, Tasty Tuesday at Balancing Beauty & Bedlam, Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free, and Friday Food at MomTrends.

Disclosure: This post contains an Amazon affiliate link. Thanks for supporting MoneywiseMoms at no cost to you!

Trackbacks

  1. [...] (thank goodness for wonderful friends who shared dinner with us last night) Meatless Monday–Spinach Mushroom Salad (no chicken this time) Tuesday–Lemon-Basted Turkey Breast in the slow cooker, mashed potatoes [...]