I have kind of been on a spinach kick lately, serving it sauteed or in a soup like my Spinach and Potato Puree, so salad seemed like the next logical step. Spinach, crimini mushrooms, red onions and goat cheese are tossed with a tangy Dijon vinaigrette.

Serves 4 -6

You will need:

• 1 (9 ounce) bag of baby spinach leaves
• 4 crimini mushrooms, sliced thin
• 1/2 red onion, sliced thin
• 4 ounces of goat cheese crumbles (you can find this in the cheese section of the deli at your local grocery store)
• sliced almonds (optional)
• Dijon vinaigrette (see recipe below)

1. Combine all ingredients, except dressing in a bowl.
2. Once all of your ingredients are in the bowl, add desired amount of dressing and toss.

Dijon Vinaigrette:

• 1 clove garlic, finely minced
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1/4 cup extra virgin olive oil

1. In a jar with a lid, combine garlic, red wine vinegar, mustard, salt and pepper. Close lid and shake vigorously. (Note: I bought one of those salad cruets that come with Good Seasons Italian dressing and it makes the perfect jar for any kind of vinaigrette)
2. Once combined, add olive oil. Shake vigorously. Serve over salad.

If you don’t use all of the dressing, you can refrigerate it for about a week. For a little extra something, you can cook up a few slices of  bacon and crumble that over the top of the salad. Enjoy!