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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Mushroom Salad Recipe

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This recipe for Spinach Mushroom Salad is from Our Family Cookbook, 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:  
1½ lbs. fresh spinach
1/2 lb. fresh mushrooms, whole or sliced
1/2 cup salad oil
3 tbsp white wine vinegar
1 tbsp grated onion
2 tsp. dijon mustard
1 tsp. salt
1 tsp. sugar
Freshly ground pepper
4 slices, bacon, cooked & crumbled
Directions:
Directions:
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Quickly rinse mushrooms in cold water; drain well, and slice thin.
Combine salad oil, vinegar, onion, mustard, salt, sugar, and pepper in a jar; shake well to blend. Combine spinach, mushrooms, and dressing in a salad bowl; toss until well coated. Sprinkle with bacon.
Number Of Servings:
Number Of Servings:
6

 

 

 

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