This is my favorite salad right now. I guess you might want to call it a spinach and mushroom salad but I've been putting spinach in all the salads I make lately. It's pretty easy to hide some baby spinach leaves in with the lettuce and no one really knows they're there. A great little burst of nutrition without much whining. But this one actually started as a spinach mushroom salad so that's what it shall remain.
There's some Romaine lettuce and some of the aforementioned baby spinach leaves. I don't usually have red onions but I really like the color they added this time so I'll probably do that again.
Of all mushrooms, I'd have to say I like baby portobellos the best so that's what's on this salad. (Not the pre-sliced variety. I really can't wrap my mind around pre-sliced mushrooms. Don't you still have to wash them? How does that make things any easier?)
I like toasted pecans on top but I've used walnuts when necessary. The cheese is parmesan but I really like it with fontina when I have it. Fontina is also really good on cheese pizza and grilled cheese sandwiches, so why don't I have it all the time?
This salad is great with simple balsamic vinaigrette.
I'm obsessed with mushrooms right now! I love them on salads. I usually eat them raw on salads, but they're good sauteed as well.
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