An appetizing salad that can be served as a side dish, entree or buffet offering…

Serves: 4-6 Preparation time: 15′ Cooks in: 10 Ready in: 25′

Ingredients
500-600 gr baby spinach
8-10 small cherry tomatoes
1 cup sun-dried tomatoes, dry-packed
4 oyster mushrooms, in large pieces
4 small radishes
200 gr haloumi cheese, in slices
50 gr walnuts, a little crushed
a little extra-virgin olive oil

For the vinaigrette:
2 garlic cloves, crushed
1 tbsp mustard
1 tsp thyme
150ml extra-virgin olive oil
salt, freshly ground black pepper

Method
Step 1
Place the sun-dried tomatoes in a medium bowl. Cover with boiling water and allow them to soak and rehydrate for 15 minutes. Drain and slice them thinly.

Step 2
Mix all ingredients for vinaigrette sauce in a bowl.

Step 3
In a large serving bowl mix the spinach, cherry tomatoes, sun-dried tomatoes and radishes. Pour over half vinaigrette sauce and toss.

Step 4
Heat the grill. Oil the mushrooms and haloumi slices and grill them until both sides are golden and crisp.

Step 5
Place the mushrooms and haloumi slices over the salad, pour over with the rest of vinaigrette sauce, sprinkle with the walnuts and serve.

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