A wonderful medley of flavours and textures.
1 tsp (5 mL) vegetable oil
1 lb (500 g) Ontario Mushrooms, sliced
1/4 cup (50 mL) raspberry vinaigrette salad dressing
1 tbsp (15 mL) balsamic vinegar
Salt and pepper to taste
8 cups (2 L) torn spinach leaves
1 cup (250 mL) raspberries
1/2 cup (125 mL) toasted pecan halves
1/4 cup (50 mL) crumbled blue cheese
In large nonstick skillet, heat oil over medium heat. Add mushrooms; cook, stirring often, for 5 minutes or until softened. Add raspberry dressing and vinegar; boil for 1 minute. Season with salt and pepper.
Place spinach, raspberries and pecans in salad bowl or arrange on individual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top. Serve immediately.