Food & Cooking Recipes Salad Recipes Warm Spinach Salad with Soy Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print