"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Warm Spinach, Brie and Mushroom Salad Recipe

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This recipe for Warm Spinach, Brie and Mushroom Salad, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Sorosky
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4lb. bulk spinach

1 large head romaine lettuce

8oz. brie cheese, chilled

5 mushrooms (about 1/4lb.)


Dressing
1/2c. vegetable oil

1/4c. red wine vinegar

2tsp. dijon mustard

2tsp. worcestershire sauce

2T. mayonnaise

Salt and pepper to taste

Directions:
Directions:
Wash and dry spinach and lettuce: tear into bite size pieces. Wrap in paper towels and a plastic bag and refrigerate until needed.

Slice rind off cold brie and cut it into small pieces. Bring to room temperature 1 hour before assembling the salad.

Dressing
In a small saucepan whisk oil, vinegar, mustard, worcestershire sauce and mayonnaise until combined.

Before serving, slice mushrooms and place them with the greens in a large bowl.

Bring dressing to a simmer. Remove from heat, add brie and stir until softened, but not melted.

Pour over salad, season to taste with salt and pepper and toss well, making sure the cheese is distributed thoroughout the salad.

Serve immediately.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is another Marlene Sorosky hit.

 

 

 

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