November 24, 2020

BABY SPINACH & MUSHROOM SALAD WITH SPICY BALSAMIC VINEGAR DRESSING

A recipe by Eugenia Makrogianneli

Choose tender, bright green spinach leaves for this refreshing salad. It makes a great base to build into a more substantial meal by adding ingredients such as chopped sun dried tomatoes, crispy pancetta, a few croutons or parmesan cubes.

Ingredients

150 gr baby spinach

150 gr mushrooms, quartered

1 garlic clove, crushed

2 tbsp Odysea Balsamic Vinegar of Modena

3 tbsp olive oil

½ tsp chilli flakes

1 tsp toasted sesame seeds

Salt and pepper to taste

 

Instructions

  1. Wash the spinach and put aside to drain
  2. Sauté the mushrooms with the garlic over a medium heat for 3-4 minutes.
  3. Combine vinegar, oil, chilli flakes, sesame seeds, salt and pepper in a screw top jar. Fasten the lid and shake until blended.
  4. Pour the dressing over the salad and toss just before serving

Products used in this Recipe