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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came from a 1997 issue of First magazine and is my favorite way to prepare spinach salad. Ingredients:
5 tablespoons olive oil, divided |
2 cloves minced garlic |
10 ounces fresh mushrooms, sliced (about 4 cups) |
1 (10 ounce) package fresh spinach |
1 medium onion, sliced |
2 teaspoons dried basil |
1 1/2 teaspoons sugar |
1 1/2 teaspoons mustard powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons vinegar, preferably white wine |
Directions:
1. In medium skillet, heat 2 tbsp oil.
2. Add garlic and cook until it begins to brown.
3. Add mushrooms and continue cooking until mushrooms are lightly browned, about 5 minutes.
4. Transfer to serving bowl: add spinach and onion.
5. In same skillet heat remaining oil.
6. Add basil, sugar, mustard powder, salt& pepper.
7. Cook, stirring until sugar dissolves.
8. Add vinegar, bring to a boil.
9. Pour dressing over spinach and mushroom mixture.
10. Toss to coat.
11. Sometimes I'll toss a handful of bacon bits on top for a little different taste.
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