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Warm Spinach Salad with Mushroom Vinaigrette

Yield 4 servings
Radicchio, a slightly bitter red lettuce, pairs nicely with sweet balsamic and sherry vinegars.

Ingredients

  • 6 cups fresh spinach
  • 1 1/2 cups torn radicchio
  • 2 tablespoons (1/2-inch) sliced green onions
  • 1/2 pound shiitake 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

Nutrition Information

  • calories 105
  • caloriesfromfat 30 %
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 11.9 g
  • fiber 2.2 g
  • cholesterol 106 mg
  • iron 2.6 mg
  • sodium 160 mg
  • calcium 71 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl.

  2. 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.

  3. 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.