[paulam]

I always make this for company or pot lucks. There is never a drop left (spinach is safe to eat now).

Spinach Salad


2 bags pre-washed baby spinach or 2 bunches fresh spinach
2 boxes fresh mushrooms
2 cans sliced water chestnuts
½ to 1 box seasoned croutons
½ to 1 cup grated Parmesan cheese (fresh if possible)
1 bottle La Martinique (preferred) French Vinagrette dressing or dressing of choice (best with a French Vinagrette).

If using fresh spinach, wash thoroughly in warm water, then swish in sink of cool water so any soil drops to bottom of sink
Dry spinach thoroughly (very important)
Tear stems off spinach
Tear larger leaves in half if necessary, bag in zip bags and refrigerate
Clean mushrooms, cut off bottom of stem, slice thickly, bag and refrigerate
Drain sliced water chestnuts, dry, bag and refrigerate

Just before serving, toss spinach leaves with mushrooms, water chestnuts and croutons
Sprinkle with Parmesan cheese; add more to taste
Add 2 tbs. dressing at a time and toss again; taste (if more dressing is needed, add 1 tbs. at a time until right consistency)
Serves 6-8 (Can be halved or doubled)

Enjoy!

Paula M.
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