She Strengthens

Spinach, Mushroom, and Almond Salad: A Nutritious Twist

When it comes to healthy eating, salads are a staple in many diets. But let’s face it, they can get repetitive and boring. That’s why we’re shaking things up with a unique spin on the classic wilted spinach salad.

A Perfect Pairing

Imagine a warm, comforting bowl of pasta fagioli soup accompanied by a refreshing side of spinach, mushroom, and almond salad. Sounds like a match made in heaven, right? This recipe is sure to become a new favorite in your household.

Superfood Powerhouse

This salad is packed with nutrient-dense ingredients, including baby spinach, which is rich in iron and antioxidants. The addition of mushrooms provides a boost of vitamin D, while almonds offer a crunchy source of healthy fats and protein.

Quick and Easy Preparation

The best part? This salad comes together in just 10 minutes! With only 8 ingredients and 3 simple steps, you can have a delicious and nutritious meal on the table in no time.

Ingredients

• 10 ounces baby spinach (about 12 cups)
• 6 ounces button mushrooms, thinly sliced (about 2 cups)
• 1/4 cup sliced almonds, toasted
• 1/4 cup canola oil
• 3 medium garlic cloves, thinly sliced
• 1 medium shallot, thinly sliced
• 1 tablespoon cider vinegar
• 2 teaspoons honey

Preparing the Salad

In a large serving bowl, combine the spinach, mushrooms, and almonds. Set aside while you prepare the vinaigrette.

Vinaigrette Magic

Heat the canola oil in a small frying pan over medium heat. Once shimmering, add the garlic and shallot, seasoning with salt and freshly ground black pepper. Cook until the garlic is browned, about 2 minutes, then stir in the cider vinegar. Remove from heat and whisk in the honey until dissolved.

Bringing it All Together

Pour the vinaigrette over the salad and toss to coat. Serve immediately and enjoy!