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Spinach Salad with Mushrooms and Parmesan


Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 2 slices rye sandwich bread, cut into 1/2-inch cubes
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice
  • 5 ounces baby spinach
  • 5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler


  1. Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.

  2. Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

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