Saturday, November 10, 2007

Spinach Mushroom Salad

5 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 1/2 teaspoons white wine vinegar
1 clove garlic, minced
3/4 teaspoon finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dijon mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried sage
dash of pepper
250 mushrooms sliced in half or quarters if large
(I used swiss brown, but any firm mushroom will do)
1/2 pkt baby spinach

Combine the first 12 ingredients, mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes (I left it overnight). Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Serves 6.

Sorry no photo

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