Baby Spinach and Oyster Mushroom Salad
Prep Time
Cooking Mode
⅔ cup Oyster mushrooms, small
2 tbsp First Cold Pressed Extra Virgin 100% Olive Oil
To taste, Salt and cracked black pepper
5 cups Baby spinach
12 Cherry tomatoes, cut in half
¼ cup Parmesan cheese, freshly grated
⅔ cup Oyster mushrooms, small
2 tbsp First Cold Pressed Extra Virgin 100% Olive Oil
To taste, Salt and cracked black pepper
5 cups Baby spinach
12 Cherry tomatoes, cut in half
¼ cup Parmesan cheese, freshly grated
Directions
1Wash oyster mushrooms and pat dry with paper towel.
2In a medium frying pan, on medium high heat, add olive oil and oyster mushrooms.
3Sauté for 2-3 minutes until mushrooms are cooked. Add salt and pepper to taste. Drain excess liquid.
4In a large bowl, toss the baby spinach and cherry tomatoes with Compliments Balsamic Vinaigrette. Season to taste with salt and cracked black pepper.
5Divide the baby spinach onto 4 plates.
6Sprinkle the oyster mushrooms on top of salad.
7Top with long grated curls of parmesan cheese.
Tips
1
You may use mesclun salad mix to replace the baby spinach and you may replace the oyster mushrooms with button, shiitake or portabello mushrooms.
Disclaimer
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Personal Note
Personal Note
