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Spinach Salad with Mushrooms and Parmesan

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.

Everyday Food, June 2007 http://www.marthastewart.com/342199/spinach-salad-with-mushrooms-and-parmesa
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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