Spinach-Shiitake Salad Recipe

Name: Spinach-Shiitake Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. fresh shiitake mushrooms, stems removed and caps cut into 1/2-inch-thick slices; 6 Tbs. extra virgin olive oil; 3 Tbs. tamari or low-sodium soy sauce; 1 medium-sized navel orange; 8 oz. baby spinach; 1 medium-sized clove garlic; 1/4 tsp. salt; 1 tsp. minced fresh rosemary; 1 tsp. grated lemon zest; 1 Tbs. fresh lemon juice; 1 Tbs. balsamic vinegar; 1/2 tsp. Dijon mustard; Freshly ground black pepper

Servings: persons

8 oz. fresh shiitake mushrooms, stems removed and caps cut into 1/2-inch-thick slices
6 Tbs. extra virgin olive oil
3 Tbs. tamari or low-sodium soy sauce
1 medium-sized navel orange
8 oz. baby spinach
1 medium-sized clove garlic
1/4 tsp. salt
1 tsp. minced fresh rosemary
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
1/2 tsp. Dijon mustard
Freshly ground black pepper

1
Preheat oven to 375F.
2
Line baking sheet with parchment paper or foil.
3
To make Spinach-Shiitake Salad: Toss mushrooms with 2 Tbs.
4
oil and 2 Tbs.
5
tamari.
6
Put mushrooms on baking sheet, and bake, tossing once, 30 minutes or until brown and crispy.
7
Set aside.
8
Cut disk off top and bottom of orange, then remove all peel and pith.
9
Cut orange crosswise into 5 rings.
10
Cut up rings by cutting between sections.
11
Put mushrooms, orange pieces and spinach in serving bowl.
12
To make Lemon-Rosemary Vinaigrette: Chop garlic, sprinkle with salt and, using flat side of knife, mash into paste.
13
Transfer to bowl.
14
Add rosemary, zest, lemon juice, vinegar, mustard and remaining 1 Tbs.
15
tamari.
16
Thoroughly whisk in remaining 4 Tbs.
17
oil.
18
Add pepper to taste.
19
Pour over salad, toss and serve.

1454

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 8 oz. fresh shiitake mushrooms, stems removed and caps cut into 1/2-inch-thick slices, 6 Tbs. extra virgin olive oil, 3 Tbs. tamari or low-sodium soy sauce, 1 medium-sized navel orange, and more.

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

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

Spinach-Shiitake Salad

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