1 ½-2 pounds baby spinach or regular spinach
1 package white button mushrooms
sun-dried tomatoes, handful
2 medium red onion sliced
2 tsp. extra virgin olive oil
¼ cup water
1 cup homemade croutons
sea salt to taste
crushed black pepper to taste
crushed red pepper, pinch
3-4 Tb. BalsamicVinaigrette
1. Wash and dry the spinach as necessary and put into a large bowl If you are using regular spinach, discard the large stems and tear the leaves into smaller pieces.
2. Do not wash the mushrooms. In fact, you should never wash mushrooms. Gently brush off any “dirt.” Slice the mushrooms and throw them into the salad.
3. I recommend using sun-dried tomatoes that are not in oil. The extra oil is not at all necessary. Good quality sun-dried tomatoes are not completely dry either. They have some moisture to them and should be edible without too much effort. Slice the tomatoes into thin strips. If they are very dry, soak in warm water for ½ hour first.
4. In a skillet over low heat add the oil and onions with a dash of salt. To caramelize the onions, once they have wilted and just started to brown, add about ¼ cup of water and cover. Cook until the onions are a uniform light brown, stirring occasionally. Drizzle on the balsamic dressing, salt, pepper and toss. Top off the salad with the warm onions and croutons. Sprinkle some crushed red pepper for an extra kick.