A wonderful medley of flavours and textures.
Ingredients:
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
Salad:
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
Instructions:
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.
Salad:
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.