Summer Mushroom Salad - Jess Explains It All
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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!

Summer Mushroom Salad pm a blue plate

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.

empty blue plate
All gone! and SO delicious!

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

Summer Mushroom Salad

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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