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.