I am a big fan of spinach. Not only is it good for you, but you can throw it in just about anything...you can make yummy dips, toss them in salads, make them with wraps, throw them in pasta...whatever you want! So sometimes I buy myself a big bag and use it throughout the week for different things. When me and Shawn went to the melting pot not long ago, I got a spinach and mushroom salad. I really liked it so I thought I would make my own version at home.
Fresh Spinach Salad with Mushrooms, Grape Tomatoes and Balsamic Vinaigrette
I made these in single servings for myself so I will try my best with measurements
1 1/2 cups fresh baby spinach
1/4 cup any kind of mushrooms (I used baby bellas)
1/4 cup halved cherry or grape tomatoes
1/4 cup shallots, chopped
2 tablespoons grated parmesan cheese
1 tablespoon wheat germ (for a nutty crunch)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl whisk together oil, vinegar, salt and pepper. Set aside.
In a medium sized bowl toss together the fresh vegetables. Toss in the vinaigrette. Enjoy! (super easy, very fresh, really tasty!)
SUGGESTION: This would be really good if you sauted the mushrooms in a little bit of olive oil for about 8-10 minutes then put them on the salad. I ate mine fresh and it was tasty, but I think it would be good either way.