Spinach Salad

By Carolanne

Fresh, tasty and vibrant, this recipe is a real taste of summer from Lisa Lancour-Peterson.

Ingredients

• Dressing:
• 1/4 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 2 TB. SESAME SEEDS
• 1 tsp. dry PARSLEY FLAKES (1 TB. fresh parsley, chopped)
• 1-2 tsp. COUNTRY FRENCH VINAIGRETTE or ITALIAN VINEGAR & OIL (with salt), or MURAL OF FLAVOR (without salt) optional
• 1/3 Cup olive oil
• 1/3 Cup red wine vinegar
• 1/3 Cup sugar
• Salad:
• 8-10 Cups baby spinach
• 3-4 green onions, ends removed, sliced
• 1 Cup fresh mushrooms, sliced
• 1/2 Cup toasted, slivered almonds (place in preheated 350° oven for 10-15 minutes, until golden, stirring a few times)
• 1/2 Cup dried cherries or dried cranberries

Preparation

Step 1

Combine all of the dressing ingredients in a container with a lid and shake well. Let stand for a couple of hours to let the flavors meld. In a large serving bowl, combine all of the salad ingredients and toss to combine. Drizzle with about 1/3 cup of the dressing and toss again. Serve with the remaining dressing on the side to be added if desired.