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Baby Spinach & Mushroom Salad with Spicy Balsamic Vinegar Dressing

A recipe by

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.


  • 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


  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
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