Balsamic Mushroom and Fruit Summer Salad

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Wow summer has flown by.  Usually summer is my season with the most cooking, because I have the most free time, however this summer has been a very different story.  My last ten weeks have been entirely consumed by three summer courses, a part time job, an internship, one week as a camp counselor, a trip to the lake house, and moving into a new house.  So much for slowing down!

I know from personal experience that when life gets too busy, cooking is often one of the first things pushed aside. Instead of taking the time or energy to cook a nutritious meal, we often end up turning to junk food, microwaveable options, and eating out.  Guilty as charged.

There is hope though! This salad is something I whipped together over my lunch break this afternoon, and was so pleasantly surprised at how quickly it all came together, and how delicious it tasted, that I knew I had to share it with you.

I hope you enjoy this as much as I did, and I hope your August is filled with porch swings, slow evenings, ice tea, and friends.  I’m still holding out hope for that slow summer pace  🙂

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Salad Ingredients:

  • 1 Tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 4-5 large button mushrooms
  • 2 cups mixed spinach leaves
  • ¼ cup rinsed blueberries
  • 4 large strawberries, sliced
  • 2 Tablespoons crumbled goat cheese (as desired)

Dressing Ingredients:

  • 1 Tablespoon balsamic vinegar
  • 1 Teaspoon olive oil
  • Juice from ¼ of an orange
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave (a little more if the balsamic is too strong for you!)

Instructions:

  1. Heat 1 Tablespoon of oil in a small frying pan.  Rinse and slice the mushrooms, and add to the frying pan once hot.
  2. Sautee for one minute, then drizzle 1 teaspoon of balsamic vinegar over the mushrooms and cook for a few more minutes, flipping occasionally.
  3. Meanwhile, combine the salad dressing ingredients in a small cup and whisk thoroughly.
  4. Toss the spinach leaves in a medium-sized bowl.  Add the sliced strawberries, blueberries, and crumbled goat cheese over the top.  Then add the warm mushrooms and top with a drizzle of dressing.
  5. Serve and enjoy!

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Notes and Tips!:

  • Try marinating your mushrooms in the dressing for a few hours prior to sautéing them for a fuller flavor!
  • Vegan? Leave out the goat cheese and replace it with a vegan cheese substitute if desired!
  • Like this recipe? Try these other delicious dishes from ‘a rented kitchen’ and make sure to subscribe so you don’t miss a thing!

5 thoughts on “Balsamic Mushroom and Fruit Summer Salad

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