Gluten Free Menu Swap and Meal Plan Monday: Wilted Spinach Mushroom Salad Recipe

Cheryl has stepped in for Natalie of Gluten-free Mommy, who isn’t feeling well, to host this week’s Gluten-Free Menu Swap. She’ll also be the temporary headquarters for the menu-swap while Natalie recovers, so make sure you visit her and give her your menus in the future. The ingredient for this week is chocolate- luckily, I happened to buy some Reese’s Peanut Butter Cups in a moment of weakness, so I’m all ready for the theme! If you enjoy reading menus, you’ll also love Org Junkie’s meal plan Monday. (Menus will be up… Monday!)

This week I was inspired by the ingredients in our refrigerator to make a wilted spinach salad with roasted mushrooms. Mmm, tasty. Word to the wise- just make enough wilted spinach for immediate servings. Then reserve dressing if you want to make some the next day. The mushrooms and dressing keep beautifully, but the spinach is best made fresh.

The DH was the mastermind behind this week’s menu- he suggested types of food and I brainstormed from there. Hope you enjoy!

Monday: Chinese
Savory Shanghai Noodles with Tofu (modified from Chinese and Thai Cooking)

Tuesday: Italian
Veggie Lasagna with cheese

Thursday: American Homestyle
Southern Fried Tofu
Mashed Potato and veggie gravy
Almond Green Beans

Everyday lunches:
Indian Dal (Rajma etc.), brown rice, broccoli and chard

Baked Good:

Spicy Ginger muffins/ mini bundt cakes

Last week I posted a
Recipe for versatile Madras-style green beans
and a review of gluten-free carob recipes (with recipe links)

Here’s my Salad and Dressing of the week. Enjoy!

Honey Mustard Mushroom Spinach Salad
2 tbsp. apple cider vinegar
1 1/2 tbsp. olive oil
1 tbsp. honey mustard vinegar (Annies)
1 or 2 tsp. honey
1/2 tsp smoked paprika

Roasted Veggies:
1/2 lb. crimini mushrooms
1/2 medium onion, chopped

Salad Base:

1/4 cup (or less) walnuts, toasted in oven for 7-10 minutes
2 medjool dates, chopped
3 mini heirloom tomatoes or 1 small heirloom tomato, sliced attractively and sprinkled with salt

Heat oven to 425 F and prepare baking sheet.

Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan.

Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces.

Serve and enjoy!

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6 Responses to “Gluten Free Menu Swap and Meal Plan Monday: Wilted Spinach Mushroom Salad Recipe”

  1. ooh, spinach. I planted some but the rabbit has been the only one enjoying the buffet.
    I’m last minute standing in as host for the menu swap and I’ll add yours. Have a great week!

  2. [...] looks yummy over at Book of yum. Spicy Ginger Muffins or baby bundts? Count me in! She also has a great recipe for a spinach salad, [...]

  3. Are Reese’s peanut butter cups GF? I hadn’t been able to find anything saying that they were, so I’ve been avoiding them until I get around to calling the company. Hmmm…that gives me hope for Nutrageous, maybe they’ll be safe, too!

  4. Kristina, Yes regular and mini Reese’s are GF.

    Here’s a link to a GF candy list from the SillyYaks Yahoo group:
    (you have to scroll down to Coulter’s post)

    Or, do a search for Reese’s Peanut Butter Cups Gluten Free and you will find these sources and others.

    Many commercial candies are gluten-free. Oddly enough some of the more expensive truffles are more likely to contain gluten due to processing.



  5. This is such a great salad! This was even fabulous with sad winter tomatoes, no toasted nuts and mushrooms that my hyper oven tried to turn into little rocks (caught it on time!). The dressing is my new favorite dressing/sauce. Thank you!

  6. Ha! Looks like I’ve made this before…. It’s still great! No tomatoes at all this time, plus sauteed orange bell pepper (roasted-esque as I used only the teeniest bit of oil), no dates and no nuts. Fortunately the new oven is better behaved than the one from 4 years ago and the mushrooms were delicious. I don’t know what I did about the honey mustard vinegar last time, but tonight I used just a bit more apple cider vinegar plus a bit of good mustard and that made a really tasty dressing.

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