Salad with baby spinach, mushrooms and hazelnuts

Ingredients for 6 servings:

• 2 tsp olive oil
• 2 tbsp white wine vinegar
• 1 garlic clove(s), peeled and pressed
• 2 tbsp parsley, coarsely chopped
• 3 tbsp yogurt, 1.5% fat
• 175 g baby spinach, fresh leaves, washed
• 125 g mushrooms, small, cleaned and finely sliced
• 25 g hazelnuts, coarsely chopped
• Salt and freshly ground black pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian starter, side dish

For the dressing, combine the oil, wine vinegar, garlic, parsley, yogurt, salt, and pepper in a blender until smooth. Remove the stems from the spinach, tear larger leaves into pieces, and leave smaller ones whole. Divide among 6 salad plates. Sprinkle with mushrooms and hazelnuts. Spoon the dressing over the salads and gently fold in a little.