Spinach and Mushroom Sautéed Salad

This wilted spinach salad is fantastic. I like to serve it as a first course, followed by something like Shrimp Scampi or Asian Ginger Tilapia. This warm salad tastes deliciously wholesome, and I love the feta in it. Credit goes to my friend Eugena, who tossed this together and came up with something wonderful!

 

Spinach and Mushroom Sautéed Salad
submitted by Erin

½ lb mushrooms, sliced

olive oil

½ sweet onion, slivered

2 cloves garlic, pressed

2 fresh tomatoes, cubed

1/3 cup feta cheese (or more, to taste)

Three large handfuls of spinach

 

Sauté mushrooms in olive oil. Stir until you have some mushroom juices in the pan, and add onion and garlic. Cook the onions until they are done enough for your taste. Add tomatoes. Add feta cheese and spinach. Cook until the spinach is just wilted.