Spinach Salad with Roasted Mushrooms and Onions

Spinach Salad with Roasted Mushrooms and Onions

Metric Ingredient Imperial 75 ml olive oil 1/3 cup 75 ml balsamic vinegar 1/3 cup 15 ml brown sugar 1 tbsp - salt - 12 button mushrooms 12 1 medium size onion, sliced 1 cup 1.5 L spinach, stems removed 6 cup - favourite croutons -

In a medium bowl; stir together balsamic vinegar, brown sugar and 1/4 teaspoon (1 ml) salt.  Whisk in olive oil.  Add mushrooms and onions, stirring to coat. Using a slotted spoon, transfer mushrooms and onions to glass baking dish, setting aside dressing.  Bake mushrooms and onions, stirring once, in preheated 425 F (220 C) oven for 12 to 15 minutes or until golden. Using slotted spoon, transfer baked mushrooms and onions to serving bowl.  Pour reserved dressing into hot baking dish and stir until heated through. Add spinach to serving bowl and stir to combine.  Add heated dressing to spinach and toss.  Season with salt and pepper.  Garnish with croutons and serve. Servings: 6

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.