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

About thedoctorsreport

Dr. Kordonowy is board certified by the American Board of Internal Medicine and has been in private practice since 1993. His group practice is in Fort Myers, Florida. His website is: www.drkordonowy.com. He earned his degree from the University of Kansas School of Medicine in Kansas City, Kansas and completed his residency as Chief Resident at Orlando Regional Hospital System. As Chief Resident, Dr. Kordonowy was recognized as the Outstanding Resident by the American College of Physicians. He is a member of the American Medical Association, American College of Physicians, and the American Society of Internal Medicine. In December 2005, Dr. Kordonowy became Board Certified in the new field of Clinical Lipidology by the American Board of Clinical Lipidology. Lipidology is the specialty of diagnosis and management of cholesterol and triglyceride metabolism disorders. Cardiovascular disease risk assessment is also part of this specialty. He now serves as president of the Independent Physicians Association of Lee County. He is active in the Lee County Medical Society, the Florida Medical Society , the Florida Lipid Foundation, National Lipid Association and the American Medical Association.
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1 Response to A Recipe Loaded With Antioxidants

  1. chefregents says:

    Reblogged this on Chef Regent's and commented:
    Well we argued about it, but here is a REALLY healthy recipe for you!

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