American/ Sauces, Dips, and Dressings/ Soup and Salads/ Vegetarian

Spinach Salad with Dijon Vinaigrette

Spinach Salad with Dijon Vinaigrette

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.

Spinach Salad with Dijon Vinaigrette

Print Recipe
Serves 4- 6 Prep Time:

Ingredients:

  • 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
  • sliced almonds (optional)
  • 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

Instructions

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.

3

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)

4

Once combined, add olive oil. Shake vigorously. Serve over salad.

Notes

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!

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