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.
Makes
6 servings
Total Time
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Ingredients
FOR THE VINAIGRETTE—
FOR THE SALAD—
Test Kitchen Approved
Sauté the mushrooms until they’re
just al dente—not completely
softened and still a little chewy
Instructions
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, 5–8minutes; toss with parsley.
Toss spinach with vinaigrette. Divide spinach among six salad plates; top each salad with warm mushroom mixture. Serve salads immediately.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 141
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 83mg 3%
% Daily Value*
Carbs 7g 2%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
