Spinach Salad - Laurel Cooley

By á-46

Ingredients

• 1/2 cup diced red onion
• 1 cup EVOO
• 1/2 cup sugar
• 1 tsp. pepper
• 1/2 tsp. celery salt
• 2 tsp. dry mustard powder
• 1/3 cup white wine vinegar
• 16 oz. fresh baby spinach
• 2 cups sliced fresh mushrooms
• 1 chopped red bell pepper
• 1 cup shredded carrots

Preparation

Step 1

In a small saucepan, saute the diced onion in a small amount of oil for a few minutes until translucent.


Add sugar, black pepper, celery salt, mustard, olive oil, and vinegar. Whisk over medium-high heat until all ingredients are well mixed, about 3-4 minutes.


Remove from heat, cover, and refrigerate until cool.


When ready to serve, combine spinach, mushrooms, red bell pepper, and carrots; toss together. Pour some of the dressing over salad and toss to coat evenly. Serve some of the remaining dressing on the side.