A Recipe Loaded With Antioxidants

 A Simple Nutritious Vegetable Dish


This is a quick, simple but loaded dish. I recommend you use liberal amounts of balsamic vinegar at the end to give it a tasty punch. This is a great way to use up your spinach before it goes bad on you.  Patients on vitamin K shouldn’t have this dish. There are tons of variations of spinach salad but this one my wife, Margaret, and I made up in the kitchen recently.


  • 1 Raw Onion, choice is yours for type, medium to large size
  • Fresh mushrooms, choice again is yours to type, 1-2 cups raw, sliced
  • Fresh Spinach, one package (4-6 cups). Cleaned, spun and well drained.
  • Walnuts; appx 1/2 cup, crushed or sliced
  • Small amount of olive or vegetable oil, Balsamic Vinegar.


  • Cut the onion quarters then into moon shaped, larger slices.
  • Heat 2 skillets. In the first under medium heat saute your walnuts until mildly browned. You may add a small amount of maple syrup or honey to add a natural sweet flavor.  When this is done shut off heat and set aside.
  • In second skillet under medium high to high heat coat the bottom of the pan partially with olive or vegetable oil. Add the onion and saute until partially clear. Next add your mushrooms and heat/stir uncovered until easily penetrable with a fork.  Quickly and almost immediately after adding spinach, shut off the heat. First though, add all the spinach, add liberally balsamic vinegar and some additional oil, if desired. Using a proper fitted cover for your skillet, quickly “toss” the contents in the heated skillet to mix everything together. Don’t overcook the spinach. Add the walnuts, salt and pepper mildly, then transfer to a large serving bowl, serve and enjoy.
Internal Medicine of Southwest Florida

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