BHA & BHT Free Spinach & Mushroom Salad with Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
- ¼ tsp salt
For serving
- ¼ cup raw pumpkin seeds, toasted
- 1 tsp lemon zest (optional)
Instructions
- 1
In a small bowl or jar, whisk together the lemon juice, apple cider vinegar, 3 tbsp olive oil, Dijon mustard, and 1/4 tsp salt until the dressing is smooth and emulsified. Set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown. Stir and continue cooking for 2–3 minutes more, until the mushrooms are tender and any released liquid has evaporated.
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