1 1/2 cups
, very coarsely chopped
leaves, well washed and dried
1. Make a paste of the dry mustard and vinegar. Add the rest of the vinaigrette ingredients and whisk together. Season to taste. Add optional dill.
2. Toss the mushrooms with 2 tablespoons of the vinaigrette and marinate for 10 minutes.
3. Toss the walnuts with another tablespoon of the vinaigrette and marinate for 10 minutes.
4. At serving time, toss spinach with 3 tablespoons of the vinaigrette and fold in the mushrooms and walnuts. (Store the remaining vinaigrette in the refrigerator for up to 1 week.)
Serving Size: about 1 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin