The Washington Post

Spinach Salad With Smoky Shiitakes and Warm Vinaigrette

Spinach Salad With Smoky Shiitakes and Warm Vinaigrette 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Mar 24, 2022

Here, shiitake mushrooms are sliced and sauteed with a dash of smoked paprika, doing the job that would be done by bacon in a classic spinach salad. Sun-dried tomatoes also add savory flavor two ways in this dish: They are soaked to plump them, so they add a soft chewiness to the mix, and their flavorful soaking liquid is integrated into the dressing. Served topped with slices of hard-cooked egg — or just about any protein — it's a complete meal packed with savory, smoky flavor and hearty textures.

Total time: 25 mins

Where to Buy: Fresh shiitakes can be found at well-stocked supermarkets and Asian markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 8 sun-dried tomatoes (not in oil)
  • 1/2 cup boiling water
  • 4 tablespoons olive oil, divided
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1/2 teaspoon fine salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 8 ounces baby spinach
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 4 hard-boiled eggs, peeled and sliced (optional)


In a small bowl, cover the sun-dried tomatoes with boiling water and soak for 10 minutes.

While the tomatoes are soaking, in a large skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the mushrooms, season with 1/4 teaspoon each of the salt and pepper and cook, stirring occasionally, until the mushrooms are well browned, about 5 minutes. Remove from the heat, sprinkle with the paprika and toss to coat.

Using a slotted spoon, transfer the tomatoes to a cutting board and thinly slice; reserve the soaking liquid.

In a large bowl, toss together the sliced tomatoes, spinach and onion to combine. Transfer the warm mushrooms to the bowl with the vegetables.

Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved sun-dried tomato soaking liquid. Most of the liquid will evaporate quickly in the hot pan — you should wind up with about 1 tablespoon of liquid. (If there’s not enough liquid in the pan, can add 1 to 2 more tablespoons of the remaining liquid. And if there’s more than about 1 tablespoon of liquid in the pan, reduce for about 2 minutes.) Add the remaining 2 tablespoons of olive oil, the vinegar, mustard, honey and the remaining 1/4 teaspoon each salt and pepper, whisking to combine. When the dressing is warmed through and uniform, pour it over the spinach salad and toss to coat.

Divide the salad among bowls, top with sliced eggs, if using, and serve.

Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (2 1/2 cups salad and 1 egg): 249

% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 4g 20%

Cholesterol: 187mg 62%

Sodium: 521mg 22%

Total Carbohydrates: 11g 4%

Dietary Fiber: 4g 16%

Sugar: 4g

Protein: 10g

Calories per serving (2 1/2 cups salad, no egg): 172

% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 459mg 19%

Total Carbohydrates: 10g 3%

Dietary Fiber: 4g 16%

Sugar: 4g

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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