Earthy Mushrooms & Sweet-Tart Tomatoes Unite
Fresh mixed greens tossed with sautéed mushrooms and chewy sun-dried tomato pieces; drizzled with balsamic & olive oil for a salad that’s both light and deeply flavorful.
Ingredients:
- 6–7 lettuce leaves
- 1 bunch arugula
- 10 spinach leaves
- 8–10 medium white mushrooms, sliced
- 8 slices of sun-dried tomatoes, cut into pieces
- Balsamic vinegar
- Salt
- Olive oil
Instructions:
- Prepare the Vegetables:
Wash all the greens thoroughly and let them drain completely. - Sauté the Mushrooms:
Heat 2 tablespoons of olive oil in a pan. Add the sliced mushrooms, season with salt, and sauté for 2–3 minutes until their moisture is absorbed. Set aside. - Assemble the Salad:
Once the vegetables are dry, chop them into large or small pieces, depending on your preference, and place them in a salad bowl. - Add the Toppings:
Top the greens with the sautéed mushrooms and the sun-dried tomato pieces. - Dress the Salad:
Season with salt, drizzle with balsamic vinegar, and finish with a splash of olive oil.
Umami & Tang in Perfect Harmony
The mushrooms bring earthy depth, while sun-dried tomatoes add a sweet-tart kick — together they elevate humble greens with contrasting tastes and textures.
Minimal Prep, Maximum Flavor
Ready in minutes: wash the greens, sauté mushrooms, add tomatoes, toss with dressing — ideal for a quick lunch, side dish, or whenever you want something vibrant without fuss.
Fresh, earthy, and bursting with Mediterranean flavors, this salad combines the umami of mushrooms and the tangy sweetness of sun-dried tomatoes. A perfect balance of taste and texture for a light yet satisfying dish!
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