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Ingredients
Dressing
1/4 cup Dijon mustard
2 tablespoons honey
1/3 cup lemon juice
3/4 olive oil
1/2 teaspoon salt
Salad
1/2 bunch spinach, cleaned and
stems removed
2-3 slices bacon, cooked
1 hardboiled egg
1/2 avocado, cut into bite-size
pieces
1/2 small red onion, halved and
thinly sliced
1/4 cup feta cheese
1/2 cup sautéed mushrooms (recipe
follows)
1 tablespoon sunflower seeds
Sautéed Mushrooms
1 lb. package fresh mushrooms
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/8 teaspoon garlic salt
1/8 teaspoon lemon pepper
Directions
Dressing
In a small mixing bowl, combine
all ingredients and whisk until well-blended. Set aside.
Salad
Trim stems off spinach (unless
pre-trimmed), then clean and dry spinach. Add spinach leaves to a large mixing bowl. Add all
salad ingredients (including sautéed mushrooms - recipe
follows) and toss until well mixed. Drizzle
about 1/4 cup of salad dressing over salad, then toss to see
if you would prefer to add more dressing.
Sautéed Mushrooms
Clean 1 lb. mushrooms and slice
into about 1/8" - 1/4" slices. In a large skillet, add 1 tablespoon
butter and 1 tablespoon olive oil. Heat butter and oil, then
turn to low-medium. Add sliced mushrooms, wine, garlic salt
and lemon pepper and sauté for about 5 minutes, turning
mushrooms as necessary to sauté both sides. (Wine will
evaporate during this process.). Turn mushrooms to lightly
browned both sides. Remove from skillet after mushrooms are
lightly browned.
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