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Showing 1-3 of 3
on July 07, 2002
For this recipe I choose to use a combination of baby spinach and the mature type. For the mushrooms we combined both oyster and shitake. It was indeed an eye-catching salad, and dressed with Bergy’s Lemon-Yogurt Vinaigrette (reviewed separately) it tastes even better than it looks. Thanks Bergy for a great addition to a summer’s meal. (prepared for "COOKOUT" Cookathon July 1st - July 4th 2002)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Lori Mama
on October 25, 2009
Nice light salad served with hamburgers. I used brown mushrooms, as I think they have more of a robust flavor and I used the Lemon Yogurt Vinaigrette as suggested. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Halcyon Eve
on June 28, 2006
I'm afraid this really didn't do it for us. I really thought we'd love it--we love spinach, mushrooms, lemon, garlic--everything in this salad and the recommended dressing. I think the lemon juice tossed with the mushrooms is too much. The salad was overwhelmingly lemony--we could barely taste the mushrooms, the spinach, or even the garlic. I'm not sure if I'll try it again, but if I do, I'll definitely skip the lemon juice in the salad, as the dressing is plenty lemony. I think it also needs something besides--maybe a little red onion?people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (71 g)
Servings Per Recipe: 6