Thursday, December 22, 2011

Color Coordinated Christmas Salad

Are you one of the people who thinks there's never enough red and green this time of year?  If so, and you're still planning the big Christmas feast, this recipe will be right up your alley.  Cooking Light is the genius behind this Warm Spinach Salad with Mushroom Vinaigrette.  The bright green spinach and almost burgundy radicchio make every salad plate accordingly festive - and it's yummy, too!


  • 6 cups fresh spinach
  • 1 1/2 cups torn radicchio
  • 2 tablespoons (1/2-inch) sliced green onions
  • 1/2 pound mushrooms
  • 1/2 teaspoon olive oil
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried rubbed sage
  • 1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 3 1/2 tablespoons sherry vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 teaspoons balsamic vinegar
  • 2 hard-cooked large eggs, quartered lengthwise


Combine first 3 ingredients in a large bowl.
Remove and discard stems from mushrooms, reserving caps. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom caps; sauté 5 minutes. Reduce heat to medium. Add sage, thyme, and garlic; sauté 3 minutes. Stir in sherry vinegar, salt, and pepper; bring to a boil. Remove from heat.
Pour mushroom mixture over spinach mixture, tossing well to coat. Drizzle with balsamic vinegar. Place about 1 cup salad on each of 4 plates; top each serving with 2 egg quarters.  Serves 4

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