A quick salad with fresh, organic spinach, mushrooms suateed in garlic, and tomato, dressed in red wine vinegar, extra virgin olive oil and more garlic. Garnished with my new favorite ingredient - chives! My aversion to eating tomatoes raw is slowly and surely fading away!
Spinach, Mushroom, and Tomato Salad
4-5 cups of chopped spinach
1 large tomato
12-15 button mushrooms
3 cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic powder
Dash of dry chives
Chop your spinach and tomato into bite sized pieces, and slice your mushrooms into half.
Heat a teaspoon pf olive oil in a pain, and add the mushrooms and thinly sliced garlic cloves.
Sautee for 5 minutes or until brown.
Add to the spinach and tomatoes.
Make a dressing combining the remaining olive oil, red wine vinegar, and the garlic powder.