This spinach mushroom salad recipe makes a nice summertime salad. However, you will enjoy it at any time of the year.
Yield: six servings
Today’s Quote: “The best place to find God is in a garden. You can dig for him there.” – – George Bernard Shaw
16 ounce spinach greens
8 oz. mushrooms
1/4 cup vegetable oil
2 tablespoons vinegar or wine vinegar
1/4 teaspoon salt
1 clove garlic, crushed
2 tablespoons parmesan cheese
Add oil, vinegar, salt, and garlic into a bowl and mix together.
Rinse and slice mushrooms.
Add mushrooms and toss together.
Clean spinach thoroughly, and wrap it in paper towels to absorb moisture.
Tear spinach into bite-sized pieces. Place a big salad bowl.
Pour mushroom and oil mixture onto the spinach.
Sprinkle parmesan cheese onto the salad.
Serve with croutons.
Crouton tip: This recipe is best when made with your own Homemade Salad Croutons.
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