Yield: 4 to 6 servings
Ingredients
10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey
Directions
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.
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Mmmm, I have always loved a good, slightly sweet, spinach salad!
It’s one of my favorites. I want salad all the time these days!! 🙂
xo Deb
It’s great for all the people going no-gluten these days, as well.
This salad sounds delicious & really easy to prepare. Thanks for sharing!
It’s really good. Try a little red onion on it too!
I think you should serve up salad recipes until the week before Christmas…then we’ll need treat, please!
That sounds like a great idea!!
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