The Hippie With A Benz Recipe
Spinach, Tomatoes, Mushrooms, Feta. No Substitutions. Served with choice of toast and a side of arugula, lightly dressed with our house vinaigrette.
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Ingredients
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Main Ingredients
Toast Options
Arugula Salad
Method
Preparation of Main Ingredients
Prepare Spinach
Rinse the fresh spinach under cold water to remove any dirt or grit. Pat dry with a paper towel and set aside.
Prepare Tomatoes
Cut the cherry tomatoes in half and set aside.
Prepare Mushrooms
Clean the mushrooms with a damp cloth, then slice them thinly.
Prepare Feta
Crumble the feta cheese into small pieces and set aside.
Cooking the Mixture
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they are tender. Then add the spinach and halved cherry tomatoes, and cook for an additional 2-3 minutes until the spinach is wilted.
Add Feta
Sprinkle the crumbled feta cheese over the sautéed vegetable mixture and stir gently to combine. Cook for another minute until the feta is slightly warmed.
Toast Preparation
Toast Bread
While the vegetables are cooking, toast your choice of bread slices in a toaster or on a grill until golden brown.
Arugula Salad Preparation
Make the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste.
Dress the Arugula
In a large bowl, combine the fresh arugula and drizzle the vinaigrette over it. Toss gently to coat the leaves evenly.