Spinach And Marinated Mushroom Salad Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| 1 pound small fresh mushrooms, trimmed and halved | ||
| Garlic | 3 Clove (5gm), mashed | |
| Bay Leaf | 1 | |
| Dried thyme | 1/2 Teaspoon | |
| Rosemary | 1/2 Teaspoon, crushed | |
| Dried marjoram | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Juice of 1/2 lemon | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Wine vinegar | 3/4 Cup (16 tbs) | |
| Spinach | 2 Pound | |
| Salt | To Taste | |
Directions
Bring 1 cup water to a boil; add mushrooms, cover, and boil 2 minutes.
Drain and place in glass bowl.
Whisk together remaining ingredients except spinach in small bowl and blend well.
Pour over hot mushrooms and chill at least 1 hour.
Tear spinach into bite-sized pieces and place in salad bowl.
Add mushrooms and enough marinade to dress, but not drown, greens.
Toss lightly and serve.
Drain and place in glass bowl.
Whisk together remaining ingredients except spinach in small bowl and blend well.
Pour over hot mushrooms and chill at least 1 hour.
Tear spinach into bite-sized pieces and place in salad bowl.
Add mushrooms and enough marinade to dress, but not drown, greens.
Toss lightly and serve.
Chef
