Ingredients

Adjust Servings:

	200 g Spinach
	400 g Champignons
	16 pc. Cherry tomatoes
	for frying Sunflower oil
	Dressing:
	1 cup Almond blanched
	2 tsp Balsamic vinegar
	8 tbsp Extra Virgin olive oil
	to taste Salt
	to taste Grounded black pepper

Spinach and Mushroom Salad with Almond Dressing

Name: Spinach and Mushroom Salad with Almond Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: Spinach: 200 g; Champignons: 400 g; Cherry tomatoes: 16 pc.; Sunflower oil: for frying; Almond: 1 cup; Balsamic vinegar: 2 tsp; Extra Virgin olive oil: 8 tbsp; Salt: to taste; Grounded black pepper: to taste

Features:

Cuisine:

Italian

25 min
Serves 8
Easy

Ingredients

200 g Spinach
400 g Champignons
16 pc. Cherry tomatoes
for frying Sunflower oil
Dressing:
1 cup Almond
blanched
2 tsp Balsamic vinegar
8 tbsp Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Directions

This salad is tasty, healthy, elegant and easy to make.

Today we prepare the every-season variation – with champignons and cherry tomatoes. Summer variation would be strawberries and chanterelles, winter variation will include hard-boiled eggs in the dressing and fried bacon on top. All variations are fantastic!

Total visits: 125.
Today's visits: 1.

Steps

1 Done	Dressing First toast the almonds in a dry pan until visibly golden brown on the sides. Set aside to cool. Put almonds, 6 tbsp olive oil, balsamic vinegar and ¼ tsp salt. Process shortly, only until the almonds are slightly crushed. Taste and add vinegar and/or salt if needed.
2 Done	Vegetables Wash baby-spinach, dry out extra water, remove the stems if needed. Cut the champignons into quarters (if they are medium/big - slice). Sauté in vegetable oil over high heat until golden, season with salt in the beginning. Set aside to cool a bit. Cut cherry tomatoes in halves.
3 Done	Combining and serving First put spinach and cherry-tomatoes in a large bowl, add the almond dressing, season with salt, pepper and 2 tbsp olive oil, toss gently to cover vegetable with dressing. Arrange seasoned vegetables onto the serving plate(s), put on top sautéed champignons, drizzle with some olive oil again if needed to give a shine, add some freshly ground black pepper and salt. Serve.