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 🙂
- 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)
- 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!)
- Heat 1 Tablespoon of oil in a small frying pan. Rinse and slice the mushrooms, and add to the frying pan once hot.
- Sautee for one minute, then drizzle 1 teaspoon of balsamic vinegar over the mushrooms and cook for a few more minutes, flipping occasionally.
- Meanwhile, combine the salad dressing ingredients in a small cup and whisk thoroughly.
- 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.
- Serve and enjoy!
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!