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.
FOR THE VINAIGRETTE—
FOR THE SALAD—
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.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 83mg 3%
Carbs 7g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.