This wilted spinach salad is fantastic. I like to serve it as a first course, followed by something like Shrimp Scampi or Asian Ginger Tilapia. This warm salad tastes deliciously wholesome, and I love the feta in it. Credit goes to my friend Eugena, who tossed this together and came up with something wonderful!
Spinach and Mushroom Sautéed Salad
submitted by Erin
submitted by Erin
½ lb mushrooms, sliced
olive oil
½ sweet onion, slivered
2 cloves garlic, pressed
2 fresh tomatoes, cubed
1/3 cup feta cheese (or more, to taste)
Three large handfuls of spinach
Sauté mushrooms in olive oil. Stir until you have some mushroom juices in the pan, and add onion and garlic. Cook the onions until they are done enough for your taste. Add tomatoes. Add feta cheese and spinach. Cook until the spinach is just wilted.
{ 6 comments… read them below or add one }
MMmm–that does look so good! This recipe is in the cookbook you gave me–it stands out in my mind because of the funny name it had! Ha-ha!1 I have a bunch of spinach right now so I will be making this!!
found you on daring bakers! I’m going to add you to my site.
Tasty Sensations
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Yummy salad, Erin! I also chuckle when I think of the “real” name…
Hi Erin–I just made this for lunch! It is really good! I am wondering –do you put salt and pepper on it??
I usually don’t end up adding salt & pepper. But of course you could! :) I think I am liberal with the feta, so maybe that’s why I haven’t felt the need to add salt. :)
Hey Erin, we made this tonight and loved it. I did salt and pepper it and with some basil it was so delicious.