Spinach Mushroom SaladFor the salad

1 pound spinach greens
1/2 pound mushrooms

  1. Wash and drain the spinach green.  Arrange the greens on serving plates.
  2. Clean and slice the mushrooms.  Divide the mushrooms between the plates.
  3. Drizzle with dressing.

For the dressing

2/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons white vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
1 pinch salt
2 cloves roasted garlic
about 2 tablespoons milk

  1. Stir together the mayonnaise, sour cream, mustard, basil, oregano, and salt.
  2. Squeeze the roasted garlic from the cloves.  Mix the garlic with the other ingredients.  Add enough milk to reach the desired consistency.

Store in a refrigerator covered for up to ten days.



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