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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach Salad with Mushrooms Recipe

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This recipe for Spinach Salad with Mushrooms is from Five Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb fresh spinach
1/4 lb fresh mushrooms
1/4 cup vegetable oil
2 tablespoon red wine vinegar
2 teaspoons grated onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper
1 slice bacon, cooked and crumbled (shortcut: buy pre-cooked and cook to a crisp in microwave or on stovetop)
Directions:
Directions:
Salad: Wash spinach and remove stems (shortcut: buy baby spinach and skip removing the stems). Assuming full grown spinach is used, tear into bite sized pieces. Wash mushrooms, remove stems and slice thin. Combine spinach, mushrooms and crumbled bacon in a large bowl.
Dressing: Combine oil, vinegar, onion, mustard, salt, pepper, sugar in a dressing carafe and shake well or in a bowl and use whisk to homogenize. Make ahead and let sit in the refrigerator with the salad until read to serve. Ingredients can be multiplied to serve more than 2.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Andy made this salad for me when we first started dating back in 1997. We had it with linguine and clams at his house. I think we had it with a white wine back when we were first experimenting with wine; back before I became a "red only" girl. Recipe is courtesy of Southern Living Cookbook for Two.

 

 

 

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