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Mushroom Parmesan Salad Over Spinach

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups 292g / 10oz Diced Italian or French bread Nonstick cooking spray

    2. 1/2 teaspoon 2 1/2ml Kosher salt

    3. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

    4. 1 lb 454g / 16oz Fresh mushrooms - cleaned, sliced thin

    5. 1 cup 62g / 2 1/5oz Diced ripe tomatoes

    6. 1 tablespoon 15ml Lemon juice

    7. 1 tablespoon 15ml Balsamic vinegar

    8. 1 tablespoon 15ml Extra-virgin olive oil

    9. 8 Fresh basil leaves - minced

    10. 4 cups 160g / 5.6oz Well-washed spinach leaves

    11. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese (preferably Parmigiano-Reggiano)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350 degrees. Place diced bread on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake 6 to 8 minutes or until lightly browned. Place toasted bread cubes in a nonreactive bowl. Add mushrooms, tomatoes, lemon juice, vinegar, oil and basil. Let marinate for 20 minutes. Place spinach leaves on a plate. Top with mushroom mixture; sprinkle with Parmesan. Serve immediately. Yield: 4 servings. Tofu variation: Substitute 3/4 pound diced firm tofu instead of bread. Coat tofu with cooking spray, sprinkle with salt and pepper and bake 15 minutes or until golden brown. Proceeding as described above.

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