The holidays are always a time of abundance. Abundance of food, family, presents, and parties make the season a whole lot of fun, but often leave me in need of a good long rest. One of the downsides of all of the revelry is the accumulation of extra pounds that settles around my midriff, which is the reason I scoured the web for some of the best New Year's Recipes for Good Health. The new year is a time for simplicity in all aspects of life, which inspires me to make quick and easy meals, such as this spinach salad topped with sauteed mushrooms, caramelized onions, and cannellini beans.
My husband and I are also intent on simplifying other aspects of our life, namely our house which seems to be in a perpetual state of disorganization. First on the list was our closet and drawers. Purging them of clothes that have not been worn for years or were on the verge of being threadbare was highly satisfying. In keeping with the theme of organization, my husband came home yesterday with a beautiful new bookcase...just for me...and my blogging dishes. As those of you who are food bloggers are well aware, this job leads to a rapid increase in the number of plates and bowls in your kitchen cupboards. It as though they breed like rabbits who dipped their twitching noses into a bucket of pheromones. Well, now my dishes have a home of their own and are ready to welcome any new additions to the group.
This recipe is written for two medium-sized lunch servings, but can easily be doubled to feed more people (or to make larger portions). If you double the recipe, be sure to use a large skillet for the mushrooms so that they have a chance to brown, rather than steaming, which is what happens when they are grouped too closely.
The recipe:
Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
Add sliced crimini mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.
Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.
Other salads with mushrooms:
Roasted Mushroom & Romaine Salad
Wild Mushroom & Cornbread Panzanella Salad
Mushroom, Caramelized Onion & Cannellini Bean Salad
2 tablespoon olive oil
1 large yellow onion, sliced thinly into half-circles
8 oz. crimini mushrooms, thinly sliced
½ teaspoon dried thyme
1 cup cannellini beans, drained and rinsed
1 clove garlic, minced
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 cups (packed) fresh spinach leaves
Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
Add sliced crimini mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.
Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.
Serves 2.
Maralyn D Hill
This looks and sounds great. I'm going to try it. Thanks.
Maralyn
Cookin' Canuck
Thanks so much for all of your comments. This salad comes together very quickly and really packs a punch of vitamins and protein, not to mention flavor. It has become one of my go-to lunches.
Belinda @zomppa
You got a great plate collection. Wonderful salad - looks so much heartier and tastier than your typical salad.
Pretend Chef
What a great salad to add to my lunch lineup. Yummy! Wishing you a great New Year!
Emily Malloy
That looks absolutely to die for!
The Food Hunter
I can't wait to make this. I love mushrooms and cannellini beans. thanks so much for sharing this delicious recipe.
Liz the Chef
This goes right into my vegan-til-6:00 rotation, especially for lunch. Thanks!
Mother Rimmy
Lovely, light and healthy salad. Perfect for this time of year as many of us are looking to take off those holiday pounds. 🙂
Wishing you a wonderful 2011!
Kristi
Roxan
Getting rid of old things is so hard. I try to purge my wardrobe at least once a year. I'll go through my closet and if there is something I haven't worn in over a year (so all four seasons) I'll donate it.
This salad looks wonderful! Sometimes i have a hard time eating spinach, so I like how the mushrooms and onions are put on top while still warm to help it wilt. Yum! What a delicious and healthy meal to start off the year.
Laurie @simplyscratch
Two of my favorites... mushrooms and caramelized onions! YUM!