Warm Up Winter

The contrast of cool greens and warm mushrooms makes this spinach salad a great addition to any meal. The hearty crimini mushrooms add soft flavor and texture, a perfect contrast to the tougher chicory and escarole. This balance is the perfect introduction to these lesser-known members of the lettuce family.

Winter Salad with Warm Mushrooms

  • 1 Tbsp. lemon juice
  • 1 Tbsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups packed baby spinach leaves
  • 3 cups packed chicory or curly escarole in bite-size pieces
  • 1 lb. crimini mushrooms
  • 3 large garlic cloves, minced
  • 1 1/2 tsp. dried thyme
  • 1 shallot, minced

In a small bowl, whisk the lemon juice, vinegar, salt and black pepper. Whisk in the oil. Set the dressing aside.

In a mixing bowl, combine the spinach and chicory or escarole, and set aside.

Meanwhile, heat a dry, medium-skillet over medium-high heat until a drop of water dances on its surface. Add the mushrooms and cook, stirring occasionally, until they look moist, about 4 minutes. Mix in the garlic and thyme and cook, stirring, until the mushrooms are chewy but not soft, 1-2 minutes. Mix in the shallot and set the pan aside.

Pour the dressing over the greens and toss to coat them. Divide the greens among 4 salad plates. Spoon one-fourth of the warm mushrooms over each salad. Serve immediately.

Makes 4 servings

Per serving: 140 calories, 7 g total fat (1 g saturated fat), 17 g carbohydrate,
5 g protein, 4 g dietary fiber, 340 mg sodium