Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, small steaks with valerian-spinach salad and baked mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This Warm Mushroom & Spinach Salad is perfect for the colder months. A warm topping of sauteed mushrooms and red onions makes fresh spinach much more appealing at this time of the year, especially with a bit of crumbled goat cheese on top. A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Small steaks with valerian-spinach salad and baked mushrooms is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Small steaks with valerian-spinach salad and baked mushrooms is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have small steaks with valerian-spinach salad and baked mushrooms using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Small steaks with valerian-spinach salad and baked mushrooms:
- Get Steaks
- Get Salt&pepper
- Take Dried oregano
- Prepare 1/2 onion
- Make ready 1 cup mushrooms
- Take 1 cup mixed salad (valerian-spinach)
- Make ready 1 spoon cottage cheese
- Make ready 3 dried cranberries
- Get 2 walnuts
- Prepare 1 spoon balsamic vinegar
This spinach salad is one to memorize. What really makes this salad great, though, is how interchangeable the ingredients are. Swap arugula or baby kale for the spinach and slip in whatever seasonal fruit you have on hand in place of the apple, like berries or stone fruit. Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted.
Instructions to make Small steaks with valerian-spinach salad and baked mushrooms:
- Sprinkle the meat with salt&pepper and dried oregano and place it in the oven for 20-25 mins, bake both sides.
- Make a foil a small round cup and inside there add the onion and mushrooms cut in small pieces and and 1 spoon of balsamic vinegar and into the oven for 15 minutes.
- Wash the salad and add it into the plate, add the cottage cheese with the walnuts and dried cranberries. (Optional add olive oil, i didn't add any because i wanted to keep it low carb, i tbsp of olive oil has 120 calories)
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just. This delicious recipe for Baked Ziti with Spinach and Mushrooms- is a "no-boil" version! Meaning there is no pre-boiling of the pasta- just cook it all in.
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