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.
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!
