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Spinach, Mushroom, and Red-Onion Salad


A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2008


  • 1 baguette (8 ounces), cubed
  • 6 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 10 ounces baby spinach
  • 1 medium red onion, halved and thinly sliced


  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)

  2. In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)

  3. Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Cook's Notes

Making your own croutons is economical and easy. Toss cubed bread with a little olive oil, season, and bake until toasted.

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