Sautéed Mushroom & Spinach Power Salad

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

4 cups baby spinach

1 cup sliced mushrooms (white or cremini)

1/2 cup cherry tomatoes (halved, mix of red and yellow)

2 boiled eggs (medium or soft-boiled)

1 tbsp olive oil

1/2 tsp garlic powder

Salt & pepper to taste

Optional: drizzle of balsamic vinaigrette or lemon juice

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms, garlic powder, salt, and pepper. Sauté for 5–7 minutes until golden and tender.

Boil the Eggs: Bring water to a boil, gently lower in eggs, and boil for 8–9 minutes. Cool under cold water and peel.

Assemble the Salad: In a bowl, layer baby spinach. Top with sautéed mushrooms, sliced cherry tomatoes, and halved boiled eggs.

Finish: Add a crack of fresh pepper and drizzle with your favorite vinaigrette or a squeeze of lemon.