The first time I had a version of this salad I was a friends house. She’d told me about how delicious these balsamic marinated mushrooms were and I recalled how mush I used to love the ones they used to make at The Broadway Hotel for the salad bar. Memories! It was lunchtime so she threw together a salad that was so tasty and delicious I made a mental note and have made it many times since myself.
Marinating mushrooms is so easy it almost seems silly to write it down. Sliced mushrooms are put in a container with a good slosh of balsamic vinegar and a herb/s of your choice. I usually use a bit of thyme or oregano as I have both in the herb garden. Marjoram would work really well too. Then you pop a lid on and let them marinate. A couple of hours or a couple of days, doesn’t really matter. Obviously the mushrooms take on more flavour and soften the longer they are left in the balsamic. You can use them in lots of different ways. As a side dish, a topping for a perf cooked steak or as the star of a salad like this one.
As far as ingredient quantities, use your judgment based on how big you want your salad to be.
Ingredients
baby spinach
tomato diced (cherry tomatoes work well)
balsamic marinated mushrooms
drained lentils
a crumbling of firm Greek style feta cheese
Method
Throw together in a bowl, it couldn’t be easier! I use a little of the marinating liquid as a dressing over the top. So so easy and so so delicious!
Enjoy.
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