Food & Cooking Recipes Salad Recipes Warm Spinach Salad with Soy Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 25 mins Total Time: 25 mins Servings: 4 For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container. Ingredients 1 tablespoon low-sodium soy sauce 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 3 tablespoons extra-virgin olive oil Kosher salt and freshly gorund pepper 2 cups cremini mushrooms, sliced ½ inch thick 2 cups shiitake-mushroom caps, sliced ½ inch thick 6 cups packed curly-leaf spinach 1 ½ cups carrot ribbons (from 2 peeled carrots) Directions Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve. Print