Simple Recipe: Spinach and Mushroom Salad

Spinach and Mushroom Salad
Spinach and Mushroom Salad

This recipe is from:

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis, MD

Wheat Belly” is not a cook book.  It has some recipes in the back of the book though.  In ‘Wheat Belly“, author William Davis, MD, explains why so many Americans have ‘wheat belly’ and describes the detrimental effects wheat has on health.  It also gives guidelines on how to select healthier options.  Stayed tuned for my review.

“This simple salad is easily prepared in larger quantities (using multiples of the specified quantities) or beforehand, to use in the near future (e.g. for tomorrow’s breakfast).  The dressing is best added just prior to serving.  If you choose to use a store-bought salad dressing, read the label: They are often made with high-fructose corn syrup and/or sucrose.  Low-fat or fat-free salad dressings, in particular, should be avoided like the plague.  If a store-bought dressing is made with healthy oil and contains little or no sugar, use as much as you like: drizzle, pour, or drown your salad with dressing to your heart’s content” – Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis, MD

Simple Recipe: Spinach and Mushroom Salad
Recipe Type: Entree
Author: Pat (Original recipe from “Wheat Belly” by William Davis, MD)
  • 8 cups baby spinach leaves
  • 2 cups sliced mushrooms, your choice of variety
  • 1/2 red or yellow bell pepper chopped
  • 1/2 cup chopped scallions or red onion
  • 2 hard-boiled eggs, sliced
  • 1/2 cup walnut halves
  • 6 ounces cubed feta cheese
  • homemade vinaigrette (extra-vergin olive oil plus your choice of vinegar) or store-bought dressing
  1. Toss together the spinach, mushrooms, bell pepper, scallions, eggs, walnuts, and feta in a large bowl. Add the dressing and toss again, or divide the undressed salad between two airtight containers and refrigerate. Toss with dressing just before serving.
  2. Variations: Play around with this salad formula by adding herbs, such as basil or cilantro; substituting goat cheese, creamy Gouda, or Swiss for the feta; adding whole pitted kalamata olives, or using a creamy dressing (with no added sugars or high-fructose corn syrup) such as the Worry-Free Ranch Dressing on page 266.
Serving size: 2
This salad has a variety of flavors. It is an extra large salad for two servings. [br]The only thing I would do different next time is add less or no onion.
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  1. Sounds like a great salad. I think I might have that book somewhere in the house. I haven’t read it yet, so I’ll be looking for your review.

  2. Yum! I love spinach salads, and all those ingredients are ones I enjoy. The year that I ate a lot of spinach salads was the year I lost LOTS of weight…Hmm, time to do it again?

    Thanks for sharing.

  3. That does sound good, and I’ve been meaning to use those hard-boiled eggs I pickled – a salad like this would be perfect.

  4. Yum! Thanks for sharing this recipe, Pat. It sounds very good, although I would omit the egg. I switched to making most of my salads with baby spinach leaves a few years ago, after enjoying a spinach salad at Applebee’s.

    Happy Saturday! I’ve finally posted. 🙂

  5. I have been wanting to read Wheat Belly so I look forward to hearing what you think. This salad looks delicious–packed with so many good ingredients!

  6. I’ve heard of this book and am curious to read it. Thanks for sharing this recipe — just right for a light Spring salad!

  7. I seriously need to check out Wheat Belly. We go gluten free every few months and it’s a great non bloating feeling. Wonderful salad, I will bookmark it.

  8. I flagged this post as it sounds easy enough and I boiled the eggs this afternoon – thanks for sharing Pat.

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