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Spinach Mushroom Salad

Spinach Mushroom Salad

"It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home."
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

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Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

This was good. Definitely tangy--I added a half-packet of stevia (an herbal sweetener, about the equivalent of 1 tsp sugar) to reduce the bite. I found the dressing mellowed considerably after a...

Most helpful critical review

I feel like the dressing could have been better somehow, it fell flat.

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This was good. Definitely tangy--I added a half-packet of stevia (an herbal sweetener, about the equivalent of 1 tsp sugar) to reduce the bite. I found the dressing mellowed considerably after a...

Mmmm...tasty combo of flavors =)

This is a fantastic way to get all the nutrients of a spinach salad without the typical dressing of bacon and honey. Very good and a permanent addition to my regular dishes. Thank you, Lynn!

Very yummy....very healthy!!

Very good and easy.

A wonderful salad ... used fresh herbs and that was the only change ... good recipe!

Added bacon bits and hard boiled eggs ... it was a yummy salad for Easter! Pretty too!

This was pretty good but there wasn't enough dressing, next time I will double it.

Great salad. I've made it several times, using whatever fresh herbs I have in place of the dried. I've also added in grape tomatoes, bacon, egg, and avocado for an awesome "monster salad". Th...

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