This was so good, we had it with steak and it was a perfect pairing. I LOVE mushrooms and used a lot of them over the salad greens. If you aren't such a huge fan of the 'shrooms, then I would suggest adding the mushrooms a little at a time over the salad greens until you get the right combination. You can always save the rest for soup or something later on.

Surprisingly delicious. My meat and potatoes husband even liked it.

This salad is so delicious! I made a bit extra so I could have some the next day, but I decided I had to eat it all right then, that's how good it is! I made a few minor alterations, I used balsamic vinegratte dressing instead of balsamic vinegar, I tossed in chopped baby carrots, onion and garlic in the pan. Then I tossed in some raw cucumber after the salad was in the bowl along with some shredded Jack cheese, mixed it all up with the baby spinach leaves and waa lah! A very tasty dish. I want to have this meal nonstop for dinner every night of the week! And it is so simple to make you can't really go wrong!

This was delicious!!! I am a huge fan of anything containing mushrooms (I think I ate them with every single meal when I was pregnant with my son!) so of course I found this salad awesome!!! The only change I made was to saute one large shallot along with the mushrooms, because I always do and they complement each other so well! If you are a mushroom lover you really need to try this salad! Great recipe!

I increased the mushrooms to over 2cups (I used shitake) over 8oz of spicy mesclun greens. I guess I waited too long to put the mushrooms on top since the greens did not wilt at all and I think this messed up my proportions (our salad was HUGE). Will add quicker next time. Also added shaved parm on top - yum

I made this for my dinner group this week and it was very tasty. I wish I had seen the other reviewers comments about adding the cheese, that would have added the crowning touch to the salad in my opinion.

I thought this was good, but I agree w/ the reviewer who said the ratios seemed off-not enough mushrooms, too many greens and maybe even a little too much balsamic for my taste. It was good, though and I think by altering the olive oil to balsamic ratio and doing more mushrooms it would be even better. I will also try adding some toasted pecans as someone else mentioned.

This made a nice change from my usual green salad. I did add a couple of pinches of italian seasoning to the mushrooms when I added the balsamic vinegar. Many Thanks.

I like to add a little butter with the olive oil when cooking the mushrooms, it adds a nutty richness.

I loved it but was a little short on mushrooms. My husband found it ordinary and hence the 4 stars:).

I had a similar salad a few days earlier but the portion was so small and since I wanted to eat more, I tried this recipe at home. This was exactly what I wanted to eat! I also added sliced red and yellow bell peppers I had left over from another recipe. Matched quite well with the salad.

This was a good salad. I enjoyed eveyy bite, but it's not something I'm dying to have again tomorrow.

My husband and I made this salad for lunch and ate it all! Absolutely delicious. One that we will remember to serve guests. Carol

I took this simple salad to Thanksgiving dinner. I sauted 4 cloves of garlic with crimini mushrooms and served it over baby spinach. Even my salad-indifferent boyfriend ate it! Next time I will grate some fresh parmesan on top to add some texture and a salty flavor.

Amazing, what is not to love about this. Even my picky eater ate this...Thanks...