Crunchy Top Spinach Mushroom Salad
Cashews and pumpkin seeds give this salad its crunch.
Servings: 4
Calories: 210kcal
Ingredients
- 4 cups spinach or other robust greens
- 6 oz white mushroom caps cleaned and sliced
- 1 tablespoon olive oil
- 1 medium yellow onion Can substitute ¼ cup thinly sliced red onion.
- 16 grape tomatoes
- ½ cup roasted cashews
- 2 Tbsps pumpkin seeds
- ½ teaspoon seasoning salt Like Lowry's
Balsamic Dressing
- 2 Tbsps fresh lemon juice
- 2 Tbsps Balsamic vinegar
- 2 tsps Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
Instructions
- Heat olive oil over medium heat in a medium skillet. Peel and slice onion. Cut onion rings in half. Cook, stirring occasionally for about 20 minutes until onions are golden brown.
- While onions are cooking, clean and slice mushroom caps.
- Mix all dressing ingredients in a jar and shake well.
- Spread greens on serving platter. Top evenly with mushroom slices and grape tomatoes.
- When onions are done remove them from the pan. Add the pumpkin seeds to the skillet and sprinkle them with the seasoning salt. Cook them over medium heat about 4 minutes. Stir so they get coated with the residual oil/juice from the onions.
- Spread onions and pumpkin seeds evenly over the salad platter.
- Rough chop cashews and sprinkle over the salad.
- Drizzle dressing and serve.
Nutrition
Calories: 210kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Sodium: 645mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3380IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg