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.