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.
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!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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