Mushroom and Spinach Salad

4 ozs 125 gms button mushrooms, sliced
4 Tblsp French Dressing
4 ozs 125 gms spinach
Put the mushrooms in a salad bowl with 2 Tblsp of dressing and stir to cover. Leave to marinate for an hour.
Discard the thick centre stalk from the spinach leaves. Wash and dry the leaves. Slice them finely and mix with the mushrooms.
Add the remainder of the dressing if required.
Serves 4 people. Serve as a side salad or with a main course.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Mushroom and Spinach Salad

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