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Warm Mushroom and Spinach Salad

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Serves 4


Ingredients:

1 teaspoon vegetable oil
1 lb fresh mushrooms
1/4 cup raspberry vinaigrette dressing
1 tablespoon balsamic vinegar
Salt and pepper to taste
8 cups baby spinach
1 cup raspberries
1/2 cup pecan halves, toasted
1/4 cup blue cheese, crumbled

Directions:

  1. In large skillet, heat oil over medium heat and add mushrooms. Cook 5 minutes or until softened. Add raspberry dressing and vinegar, boil 1 minute. Season with salt and pepper. Place spinach, raspberries and pecans in a salad bowl or arrange on individual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top. Serve immediately.
Course: Salad

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