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Side Dishes

Mushroom Salad with red wine vinaigrette

Tangy salads are staple bistro fare for good reason. The acidity of a vinaigrette dressing on the greens balances the richness of many other dishes. With its red wine vinaigrette, this mushroom salad is an ideal accompaniment to any of our bistro-inspired fare.

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Sauté the mushrooms until they’re just al dente—not completely softened and still a little chewy


Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt and pepper. Set vinaigrette aside.

Sauté mushrooms and garlic in the 2 Tbsp. olive oil and butter until mushrooms are slightly softened, 5–8 minutes; toss with parsley.

Toss spinach with vinaigrette. Divide spinach among six salad plates; top each salad with warm mushroom mixture. Serve salads immediately.

Nutritional Facts

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