Recipe by DebbiF
My doctor told me I had to add a little more iron to my diet and since I am not crazy about eating more red meat I found this recipe on the Food Network Website. I love this salad. I add either pecans or walnuts to give it a little more crunch.
Top Review by Audrey M
I have never rated a recipe below a four and I feel bad about rating this recipe a one. No one in my family enjoyed this salad. I even placed walnuts I top. I used to bags of baby leaf spinach which is a little more over four cups. I am not sure if it is a misprint but four cups of oil is way to much to the only 2 teaspoons rasberry vinegar. It was to oily for our taste and you couldn't taste any of the other ingredients. I sure hope someone else will give this recipe a try and not be discourage from this review. Thanks for posting! I do enjoy trying new things.
- 1⁄4 cup olive oil
- 2 teaspoons Dijon mustard or 2 teaspoons honey mustard
- 2 teaspoons raspberry vinegar
- fresh ground black pepper, to taste
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 2 teaspoons sugar
- 1⁄8 teaspoon salt
- 4 cups Baby Spinach, washed well
- 4 mushrooms, sliced
- 4 strawberries, sliced
- 1⁄2 medium red onion, halved and sliced
Directions See How It's Made
- In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
- In another large bowl, combine the spinach, mushrooms, strawberries, and red onion.
- Add the dressing and toss well.