Mushroom and spinach salad

INGREDIENTS

• ½ tsp black pepper
• ½ tsp salt
• ¾ lb spinach
• ¼ onions
• 1 bell pepper
• 3 slices bread
• 4 tbsp olive oil
• 2 cloves garlic
• 1 tsp basil
• 1 tsp oregano
• 3 tbsp lemons
• 2 tsp yellow mustard
• 1 lb portabello mushroom
• ½ cup cheese
• 1 tbsp vinegar

TOOLS

• 1 large bowl
• 1 squeezer
• 1 grater
• 1 knife
• 1 colander
• 1 toaster
• 1 saucepan
• 1 wooden spoon
• 1 serving plate

Rinse and drain spinach in a colander.

Peel and slice onion. Then, deseed a bell pepper and slice it.

Lightly toast bread in a toaster, then cut it into small cubes. Next, peel and mince garlic cloves.

Cut lemons in half and squeeze them with a squeezer.

Slice portabello mushrooms.

Grate cheese with a grater.

Chop spinach leaves and place them in a large bowl.

Put onions, bell peppers, and bread cubes in a bowl.

Heat olive oil in a saucepan. Add minced garlic and cook for 1 minute. Add lemon juice, basil, oregano, yellow mustard, sliced portabello mushroom, and half a tsp of salt to pan. Stir the mixture with a wooden spoon for 2 minutes and cook for 7 more minutes to get a portobello mushroom mix.

Transfer the portabello mushroom mix to the large bowl. Add the veggies and bread cubes into the bowl. Add the cheese and mix to get a salad.

Transfer mushroom and spinach salad to a serving plate.

It’s ready to be served !