How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spinach Salad with Slumped Mushrooms?

You need 9 ingredients. The key ingredients include: 8 very large white mushroom caps, very thinly sliced, 1 small red onion, very thinly sliced, 2 teaspoons grated lemon zest, Juice of 2 lemons, and more.

Is Spinach Salad with Slumped Mushrooms suitable as salads?

Yes, Spinach Salad with Slumped Mushrooms falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Spinach Salad with Slumped Mushrooms?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad with Slumped Mushrooms Recipe

Name: Spinach Salad with Slumped Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 very large white mushroom caps, very thinly sliced; 1 small red onion, very thinly sliced; 2 teaspoons grated lemon zest; Juice of 2 lemons; 1/3 cup EVOO (extra-virgin olive oil); Salt and pepper; 1 teaspoon ground fennel or a sprinkle of fennel seed; 1/2 teaspoon crushed red pepper flakes; 3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

Spinach Salad with Slumped Mushrooms – a delicious recipe with white mushroom caps, red onion, lemon zest, lemons, EVOO, Salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

8 very large white mushroom caps, very thinly sliced
1 small red onion, very thinly sliced
2 teaspoons grated lemon zest
Juice of 2 lemons
1/3 cup EVOO (extra-virgin olive oil)
Salt and pepper
1 teaspoon ground fennel or a sprinkle of fennel seed
1/2 teaspoon crushed red pepper flakes
3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
68 kcal
Category
Salads

Eats Now Editorial Team

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