Spinach Salad With Mushrooms and Cranberries


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.

Serves 6

  • 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.


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