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Recipe of Sauté Spinach and Mushroom Salad with Goat Cheese
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Recipe of Sauté Spinach and Mushroom Salad with Goat Cheese
Recipe

Sauté Spinach and Mushroom Salad with Goat Cheese

10 min
20 min
Easy
55
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A very simple salad, light, healthy and full of flavor. Perfect to enjoy during lunch or as an entrance. It is ideal to prepare a night before and take it wherever you prefer.

Ingredients

2 servings
  • 500 grams of baby spinach
  • to taste of fresh mushroom sliced
  • to taste of goat cheese
  • 1 piece of green lemon its juice
  • 1 bunch of scallion
  • 2 spoonfuls of coconut oil
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 2 spoonfuls of chili flake broken

    Preparation

    Wash baby spinach leaves and dry them well. If you do not have spinach baby you can use regular spinach, just cut them into pieces more or less than 5 cm per side.
    Put a little oil in a saucepan. I use coconut oil for its nutritional properties and it does not splash much once it is hot, however you can use the one you like the most or the one you have at hand.
    Add the sliced ​​mushrooms to the pan with the oil and sauté them (7-9 min)
    Add pepper and broken chili to taste to season the mushrooms.
    Remove the sautéed mushrooms from the heat and put them in a refractory.
    Add more oil to the saucepan and add the scallion until it is aromatic.
    Skip the spinach. This must be done little by little to ensure a good cooking of the same. You can start with a fist of spinach and, when they take a dark green color, add another fist; and so on until you have all the spinach in the pan. Add salt to taste.
    Once the spinach is cooked, add the mushrooms to the saucepan and mix them for a few seconds just so they are not cold when serving.
    Serve the spinach in the respective dishes and add the pieces of goat cheese on top.
    Sprinkle the salad with a little lemon juice to give it a fresh touch.

    PRESENTATION

    Decorate with goat cheese and blueberries or caramelized nuts. Serve at the time.

    TIPS

    Tip 1: Remember to dry the spinach before proceeding to sauté it, since the wet spinach does not skip well and tend to have a rancid flavor. Tip 2: You should regularly move the spinach so that they are cooked evenly and you should be very careful not to anneal them (if they turn blackish or gray, they are annealed). Just take an intense green color and reduce their volume to know they are ready.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    270
    kcal
    14%
    Carbohydrates
    36.7
    g
    12%
    Proteins
    7.4
    g
    15%
    Lipids
    14.4
    g
    22%
    Fiber
    16.0
    g
    32%
    Sugar
    6.0
    g
    6.7%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (1)
    Adriana Marzano
    12/04/2019 11:45:27
    Muy rica

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