Vegan Salad with Mushrooms, Spinach, and Nuts
Salads • Author's
Description
Optionally, you can add 5 grams of dooshab.
Ingredients
- Champignons 5 oz
- Spinach 5 oz
- Pomegranate Seeds 0 oz
- Narshehab sauce 0 fl oz
- Olive Oil 0 fl oz
- Walnuts 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Slice the mushrooms from the cap to the stem to maintain their shape.
Step 2
Place in a skillet with heated olive oil, sauté until golden brown, and season with salt.
Step 3
At the end of frying the mushrooms, add spinach to the pan, tearing it roughly by hand, and keep it on the heat for just another 10 seconds.
Step 4
Arrange the mushrooms with spinach on a plate, and sprinkle with pomegranate seeds and chopped nuts.
Step 5
Dress with olive oil (10 g) and narsharab sauce, then drizzle with doshab (5 g) if using. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!