As a lifelong vegetarian, salad is definitely a staple in my diet. Some sort of salad accompanies almost every dinner meal, the only exception perhaps being when veggie stir fry is on the menu. If I skip my daily dose of fresh veggies, I go to bed feeling incomplete, a little “off” if you will, like going to sleep without brushing my teeth. If salad is absent for more than one day, I begin to develop something that can only be described as veggie rage; it consists of intense cravings for spinach and arugula and general ‘hangriness’.
During the winter months, I still insist on my daily salad, but often find myself craving something a little more hearty, warming, or substantial, especially when salad is staged as the main course.
This simple spinach salad with warm mushrooms sautéed with rosemary always hits the spot. Originally born out of desperation to use up a bunch of mushrooms slightly past their prime, this salad has since become a mainstay in our household. It’s so easy to make and, like so many salads, can be tweaked to suit your personal taste.
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