Spinach and Mushroom Sautéed Salad

by Erin on April 24, 2008

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
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 }

1 Melanie C. April 23, 2008 at 9:44 pm

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!!


2 Maxfield Family April 24, 2008 at 7:50 pm

found you on daring bakers! I’m going to add you to my site.
Tasty Sensations


3 Melanie April 25, 2008 at 1:46 pm

Yummy salad, Erin! I also chuckle when I think of the “real” name…


4 Melanie C. May 1, 2008 at 1:12 pm

Hi Erin–I just made this for lunch! It is really good! I am wondering –do you put salt and pepper on it??


5 Erin May 1, 2008 at 7:06 pm

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. :)


6 Kylie Walker December 17, 2009 at 6:56 pm

Hey Erin, we made this tonight and loved it. I did salt and pepper it and with some basil it was so delicious.


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