Warm Spinach Salad with Mushrooms and Sun Dried Tomatoes

By draingal

Ingredients

• 4 medium sun-dried tomatoes, not oil-packed
• 8 ounces baby spinach leaves (about 8 cups lightly packed)
• 1/2 small red onion, thinly sliced into half-moons
• 3 tablespoons olive oil, divided
• 8 ounces mixed mushrooms, sliced
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoons freshly ground black pepper
• 1 tablespoon sherry vinegar

Details

Adapted from elliekrieger.com

Preparation

Step 1

Place the sun-dried tomatoes into a small bowl, pour ½ cup boiling water over them, or more to cover, then allow them to soak and re-plump for 15 minutes. Reserve the soaking liquid, and thinly slice the tomatoes. Toss the spinach and onion together in a large bowl.

Heat 1 tablespoon of the oil in a large skillet over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until their liquid is released has evaporated and the mushrooms are well browned, 8 minutes. Add the sun-dried tomatoes, garlic, and smoked paprika and cook for 1 minute more. Reduce the heat to low then stir in ½ cup of the reserved tomato soaking liquid, the vinegar, the remaining 2 tablespoons of olive oil and the salt and pepper.

Pour the warm mushroom mixture over the spinach and onion in the bowl and toss well until the spinach is well coated and wilted slightly. Season with additional salt to taste. Serve immediately.

Makes 4 Servings

Serving size: 2 ½ cups

Copyright 2016 - Ellie Krieger - All Rights Reserved