Main Meal Salads

Mushroom, Pork and Spinach Salad

image :  Mushroom, Pork and Spinach Salad


  • 1 tablespoon olive oil
  • 3 or 4 large pork sausages
  • 6 oz (175g) cremini mushrooms, halved
  • 4 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • pinch of salt and freshly ground pepper
  • 6 cups baby spinach leaves
  • 4 oz (125g) blue cheese, crumbled

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot mustard
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • pinch of salt and freshly ground pepper


To make the vinaigrette, combine all ingredients in a jar and shake to combine.

Heat oil in a large frying pan over medium-high heat. Squeeze meat from sausage casings into pan. Cook, breaking up meat into small pieces, for about 8 minutes or until golden brown and cooked. Add mushrooms, garlic, thyme, salt and pepper. Cook, stirring occasionally for about 5 minutes or until mushrooms are softened; cool slightly.

Toss pork and mushroom mixture, spinach, cheese and vinaigrette in large bowl. Serves 4.