Serves 4

Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.

Ingredients:

12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms)
2 cloves garlic, thinly sliced
3 Tbsp olive oil, plus 1 Tbsp for the last step
1/4 cup white wine
1/4 cup raisins
1/2 lb baby spinach
1/4 cup slivered almonds
salt, pepper

Method:

1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.

2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper.

Warm Spinach and Mushroom Salad

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Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.

• CourseSides & Salads
• LifestyleGluten-Free, Quick, Vegan, Vegetarian
• Food TypeSasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	10 minutes

Cook Time

5 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 5 minutes

Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food TypeSasha's Favorite Recipes, Vegetables Servings Prep Time 4 people 10 minutes Cook Time 5 minutes Servings Prep Time 4 people 10 minutes Cook Time 5 minutes

Ingredients

• 12 oz mushrooms (use a combination: for example French Horn, Oyster Mushrooms, etc)
• 2 cloves garlic , thinly sliced
• 4 Tbsp olive oil
• 1/4 cup white wine
• 1/4 cup raisins
• 1/2 lb baby spinach
• 1/4 cup slivered almonds
• salt
• pepper

Servings: people

Units:MetricUS Imperial

Instructions

1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.
2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper."