Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.