Monday, October 5, 2009

Spinach and Fresh Mushroom Salad

Simple salad.

Tonight we're having salmon and potatoes. We started with this salad, found in a copy of Cooking Pleasures magazine.

I changed it a little bit to avoid dressing the entire salad all at once. Experience tells me that it'll be too much to eat in one sitting meaning leftover salad will be gross the next day and there will be too much dressing overall, making the entire salad soggy, which in turn would gross me out.

Spinach and Fresh Mushroom Salad

1/4 c mayonnaise
1 1/2 tsp fresh lemon juice
1 tbsp extra-virgin olive oil, divided
1/2 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, divided
4 large button mushrooms, thinly sliced
4 c packed baby spinach
1 medium-large tomato, cut into wedges
4 green onions, finely chopped

Place mayonnaise in small bowl; whisk in lemon juice, oil, lemon peel, salt and pepper.

In large bowl, toss spinach with mushrooms.

Place salad in individual bowls; add tomato wedges around mushrooms. Dress salad; sprinkle with green onions.

Simple, eh?

The salad was good, but the dressing was a little too lemon-y for me.  Next time, I'll cut the amount of dressing in half and and reduce the lemon content even further. Rodney didn't seem to mind.


  • spinach: $3.98
  • mushrooms: $1.50
  • tomato: $0.45
  • lemon: $0.33
  • green onion: $0.33
Total: $6.59. Let's round it up to $7 to account for mayo etc. There was enough for Rodney and me plus some leftover for lunch.