Warm Spinach Salad With Mushrooms and Sun-Dried Tomatoes
4 medium sun-dried tomatoes, not oil-packed (½ ounce)*
½ cup boiling water
8 ounces baby spinach leaves (about 8 cups lightly packed)
½ small red onion, thinly sliced into half-moons
3 tablespoons olive oil
8 ounces mixed mushrooms, cleaned, stemmed and sliced
1 clove garlic, minced
1 teaspoon Spanish smoked paprika (pimenton)
1 tablespoon sherry vinegar
¼ teaspoon salt, plus more as needed
¼ teaspoon freshly ground black pepper
Place the sun-dried tomatoes in a medium bowl. Pour the boiling water over them, then allow them to soak and rehydrate for 15 minutes. Drain and reserve the soaking liquid, then thinly slice the sun-dried tomatoes.
Toss the spinach and red onion together in a large bowl.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, add the mushrooms and stir to coat; cook for about 8 minutes, stirring occasionally, until their moisture has evaporated and they are well browned. Stir in the rehydrated sun-dried tomatoes, the garlic and smoked paprika; cook for 1 minute. Reduce the heat to low, then stir in the reserved sun-dried tomato soaking liquid, the vinegar, salt and pepper and the remaining 2 tablespoons of oil.
Pour the warm mushroom mixture over the spinach and onion in the bowl; toss well until the spinach is well coated and slightly wilted. Taste, and add salt as needed.
Serve right away.
Serves 4
*One key to the dressing is to use sun-dried tomatoes that are dry rather than oil-packed. Rehydrate them in hot water; you use not only the tomatoes, but also the flavorful soaking liquid.
Nutrition | Per serving: 140 calories, 4 g protein, 8 g carbohydrates, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 220 mg sodium, 3 g dietary fiber, 3 g sugar
From nutritionist and cookbook author Ellie Krieger.