Mushroom Salad

This one is the simplest ways to welcome guests for summer lunch party. A very nutritious salad of mushroom, spinach and sweet corn.

                                                           


Serves: 4, Preparation time: 15 minutes


Ingredients:
1 Lemon juice
20 medium Button Mushrooms (halved)
2 tbsp Olive oil
1/2 cup Sweet Corn
1 cup Spinach (finely chopped)
2 tsp Coriander seeds
2 Tomatoes (deseed and cut into small cubes)
Salt and Pepper to taste


Method:
Rinse the mushrooms briefly under running water and pat dry with a paper towel. Squeeze half a lemon juice over the mushrooms and keep it aside for 5 minutes. In a non stick frying pan, heat oil and add the coriander seeds. Fry for a second, then add spinach and mushrooms. Stir fry for 2 minutes and add sweet corn to it. Cover the pan and cook on a low flame for another 5 minutes. Add tomatoes, salt and pepper in the pan. Stir-fry for a minute. Turn off the heat. Transfer this to a serving dish and squeeze the remaining lemon juice. After it cools down, keep in the fridge for half an hour before serving.

                                                                   
I'm sending this dish to Divya's event Healing Foods Spinach started by Siri