Mushroom, Walnut, and Spinach Salad with Mustard Vinaigrette

Preparation info

  • Difficulty


  • Serves


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

It’s interesting that many Mediterranean countries pair mushrooms and nuts. In Italy, hazelnuts are the complement for assorted mushrooms. In Spain, almonds are often part of the duet. In this Greek-inspired salad, walnuts are combined with spinach in a spicy mustard vinaigrette. This is very nice served with tiropetes, the classic cheese-filled phyllo pastry.


Mustard Vinaigrette

  • 1 teaspoon dry mustard
  • 2 tablespoon red wine vinegar
  • 1 tablespoon prepared Dijon mustard
  • 3 tablespoon lemon juice
  • 3/4 cup olive oil
  • salt and pepper
  • optional: 3 tablespoons chopped dill


  • 1 1/2 cups thinly sliced mushrooms
  • 1 cups toasted walnuts, very coarsely chopped
  • 6 cups small spinach leaves, well washed and dried


  1. Make a paste of the dry mustard and vinegar. Add the rest of the vinaigrette ingredients and whisk together. Season to taste. Add optional dill.
  2. Toss the mushrooms with 1/4 of the vinaigrette and marinate for 10 minutes. Toss the walnuts with some of the vinaigrette and marinate for 10 minutes. At serving time, toss spinach with remaining vinaigrette, and fold in the mushrooms and walnuts.