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Spinach and Mushroom Salad by Michelle Thomas at Cybercoolsnews
Here’s a recipe for spinach and mushroom salad. It’s easy and quick to make with a nice and light dressing.
INGREDIENTS
1 1/2 Tablespoon tomato paste, (1 tablespoon tamarind pulp - optional), 1 teaspoon dried tarragon, or 2 sprigs of fresh tarragon chopped finely, 1 teaspoon dried oregano or 2 sprigs of fresh oregano chopped finely, 1 lemon squeezed, 1 tablespoon shallots finely chopped and fried until soft, 6 tablespoon sherry or other vinegar, 12 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 red onion chopped finely,1 medium to large bowl of baby spinach leaves, or regular spinach chopped like lettuce for salad. 2 tea cups of raw button mushrooms, washed and chopped into slices. 2 tea cups of small round cherry tomatoes , kept whole or sliced in quarters.
FOR THE DRESSING
Place the tomato paste, fried shallots, lemon juice, oregano, tarragon, salt, pepper, vinegar and optional tamarind pulp in a small bowl and mix well. Slowly add the oil slowly until the mixture is well blended. Marinate for 1 to 2 hours and keep refrigerated. Add more ingredients according to taste and preference.
TO MAKE THE SALAD
Fry the chopped onions in some low fat spread or margarine until soft. Leave to cool Add the spinach, mushrooms, cherry tomatoes and onions to a large salad size bowl. Add some of the dressing to the salad or serve separately in a bowl.
OPTIONAL INGREDIENTS
Quorn chicken pieces, lightly fried in low fat spread
1 can Red kidney beans
1 can of sweetcorn, or 2 tea cups of fresh corn, cooked.
Serve with French baguette, brown rolls or bread of your choice.
Serve with boiled rice
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