This easy spinach salad with mushrooms, red peppers and goat cheese makes a delicious starter for any meal. This recipe also includes instructions for a homemade salad dressing so you can avoid the hidden sugars and added ingredients in a bottled dressing. For a stand-alone meal, try adding shrimp or chicken, or for a vegan version, skip the goat cheese. And if you’re just too busy to cook tonight, head to Davio’s Atlanta in Phipps Plaza and order this delicious dish off their menu.
8 ounces baby spinach
2 tbsp extra virgin olive oil
Pinch of garlic, chopped
3 tbsp balsamic vinegar
1 large portobello mushroom, sliced
2 ounces roasted red peppers, sliced
3 ounces goat cheese
Salt and black pepper to taste
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
In a saucepan, over low heat, add the olive oil, garlic and balsamic vinegar until warm. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced peppers to the spinach and toss. Divide the spinach mixture between the four plates or bowls, and evenly divide the goat cheese and dressing over each. Serve immediately.
- Courtesy of Davio’s Atlanta, davios.com/atl