Wilted Spinach Salad – a delicious recipe with salad spinach, red onion, red bell pepper, portobello mushrooms, orange, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Thoroughly wash and dry the spinach.
2
Thinly slice the red onion, bell pepper and portobello mushrooms.
3
In a large pot heat up the olive oil. Toss in the red onions and saute for 2 minutes on medium low.
4
Add the bell pepper and mushrooms and continue to saute for 5 minutes or until the veggies are almost soft.
5
Add the spinach, balsamic vinegar and juice of the orange along with salt n' pepper to taste. Cover and let the greens slowly wilt ... this should take just a few minutes.
6
You can serve this by simply placing a large plate on top of the pot and flipping it upside down (though just as a warning this could be slightly hazardous due to the amount of juices flowing) or simply plate it by scooping the spinach onto a plate and topping it with the onion, bell pepper and mushroom mixture. Grate a little bit of the orange peel onto the top for an extra zing ... and nibble away!
120
kcal
Calories
8
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 bags of salad spinach, 1 red onion, 1 large red bell pepper, 2 portobello mushrooms, and more.
Yes, Wilted Spinach 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.
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