Baby Spinach Salad with Roasted Asparagus and Mushrooms
 
Prep time
Total time
 
Author/ Συγγραφέας:
Serves: 3
Ingredients/ Συστατικά
  • 30 gr. /1 oz. pine nuts
  • 2 shallots, sliced
  • 2 tbsp of parsley, finely chopped
  • 250 gr./9 oz. fresh mushrooms, sliced
  • A bunch of rocket
  • 2 garlic cloves, minced
  • 150 gr./5 oz. baby spinach
  • ½ kilo/17 oz. asparagus
  • 1 bell pepper of any color, sliced
  • ½ cup dried cranberries
  • 1 cup olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • ½ tsp Herbes de Provence
  • ¼ tsp anise
  • Salt and pepper to taste
For the Vinaigrette
  • 1 cup olive oil
  • ½ cup balsamico
  • Juice of half a lemon
  • ½ vegetable cube
  • 1 tbsp honey
Instructions/ Εκτέλεση
  1. Preheat oven to 200°C/400°F.
  2. In a bowl mix the olive oil, the minced garlic, the oregano, the basil, the thyme, the Herbes De Provence, the anise and salt and pepper.
  3. Brush the mushrooms and place them in a non-stick pan.
  4. Bake for 15 minutes.
  5. Brush the asparagus with the olive oil mix.
  6. Toast slightly the pine nuts.
  7. Place them in a non-stick pan and bake them until they become soft.
  8. Arrange the baby spinach, the rocket, the pepper, the cranberries, the toasted pine nuts, the mushrooms, the asparagus and the shallots.
  9. Salt and pepper to your liking.
For the Vinaigrette
  1. Dissolve the ½ vegetable cube in the olive oil and add the rest of the ingredients.
  2. Mix very well.
  3. Pour it a glass vase and place it in the fridge.
  4. The quantity of this vinaigrette is more than the one you need for the salad, but you can use it in any other green salad. I usually make more so I don’t have to make the vinaigrette during busy weekdays. If you don’t want to store it then reduce the quantities of the ingredients to half.
  5. Pour about 4 to 5 tbsp of the vinaigrette to the salad, toss and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/baby-spinach-salad-with-roasted-asparagus-and-mushrooms/