Warm Spinach Salad with Mushrooms

Ingredients:

• 1 shallot, minced
• 1 tsp. red wine vinegar
• 12 oz. baby spinach (10-12 cups)
• 2 tbsp. extra-virgin olive oil, divided
• 1/4 cup walnuts, roughly chopped
• 8 oz. white mushrooms, sliced
• salt
• freshly ground black pepper

Makes 4 (2 cup ) Servings

1. Combine shallot, vinegar, and 1/4 teaspoon of salt in a small bowl. Place spinach in a large mixing bowl.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and add to spinach.
3. Add mushrooms to the skillet and cook over medium heat until softened and lightly browned, 3-5 minutes. Transfer mushrooms and warm oil to bowl with spinach, making sure to use all of the oil. Add shallot mixture and remaining oil; gently toss to combine. Season with salt and pepper to taste and serve immediately.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook.  Who says a salad has to be boring? This quick and easy dish can be made in 20 minutes or less and it tastes great alongside chicken, steak, pork, turkey, lamb and even fish. The walnuts add a nice crunchy texture to the salad. I highly recommend adding a touch of minced garlic to this salad because garlic always makes everything taste better.