Eosinophilic Esophagitis Friendly Spinach & Mushroom Salad with Lemon Vinaigrette
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!