This salad rocks. It is so yummy and flavourful, yet incredibly healthy too! Spinach is, of course, a nutrition superstar, as are mushrooms, and you only need a little bit of blue cheese because it packs so much punch. I've already made this salad a bunch of times and its a favorite. Maybe not the most 'summery' salad, but so good, I'm happy to eat it all year round.
Organic baby spinach
2 lbs mushrooms, sliced
1 red onion, diced
2 cloves garlic
1/4 cup sherry vinegar
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce (regular or vegan)
1 can tomato paste
Salt & pepper, to taste
Crumbled blue cheese (about 2 tbsp. per serving)
Saute onions, mushrooms and garlic with vinegars and Worcestershire sauce for 3-4 minutes. Turn heat down to medium low and allow mushrooms to cook down. Add tomato paste and season to taste. If too thick, add water as desired. Spoon desired amount of spinach and top with crumbled blue cheese.
Makes 2-4 servings.
I have submitted this recipe to the July 2015 No Croutons Required.