Spinach, Mushroom, and Red-Onion Salad
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
- 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
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.)
In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.