Summer Mushroom Salad – Easy Lunch Time Recipe for the Heat

I’ve always liked salads, but after you’ve been eating them for a while they can start to get boring. I was getting to that point when I decided to kick up the flavor and make a special summer mushroom salad.  This salad I created is not only flavorful, but also extremely light on calories!

Making this Summer Mushroom Salad

The ingredients of this salad are very basic, but the combination of flavors they provide is so delicious!  I started with a base of spinach, then added some chopped tomatoes, salted sunflower seeds, cranberries, sautéed mushrooms and finished it off with a dusting of sesame seeds!

The ingredients are as follows:

• 2 cups of organic baby spinach
• 1 cup of chopped fresh tomatoes
• 1 oz of salted and roasted sesame seeds
• 1/4 cup of dried cranberries
• 2 1/2 cups of raw mushrooms
• 1/2 tbsp roasted sesame seeds
• 1 tbsp balsamic vinegar

All of that for only 398 calories!

The best part?  It takes very little time to prepare!I chopped my mushrooms and threw them in a sauté pan with about a tablespoon and a half of water.

By the time I’d assembled the rest of the salad they were done.  I placed them over the salad base and then sprinkled with sesame seeds.

Tasting notes on this Summer Mushroom Salad:

• The toasty flavor from the sunflower seeds and the sesame seeds goes well with the sautéed mushrooms.
• The salty sunflower seeds nicely balance out the acidity of the balsamic vinegar
• The cool temperature of the spinach and tomatoes provide a nice contrast to the warmth of the mushrooms
• The cranberries add a sweet surprise to each bite!

This is definitely a salad I’ll make again! Such a lovely lunch.

Yield: 1

Summer Mushroom Salad

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This summer mushroom salad has a toasty flavor from the sunflower seeds and the sesame seeds. This goes really well with the sautéed mushrooms.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 cups of organic baby spinach
• 1 cup of chopped fresh tomatoes
• 1 oz of salted and roasted sesame seeds
• 1/4 cup of dried cranberries
• 2 1/2 cups of raw mushrooms
• 1/2 tbsp roasted sesame seeds
• 1 tbsp balsamic vinegar

Instructions

1. Lay out the baby spinach on a plate and layer the other ingredients over the top.
2. Add the tablespoon of balsamic vinegar to the salad and sprinkle with sesame seeds.
3. Enjoy!

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 398

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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