- 2 onion slices, separated into rings
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- 4 cups torn fresh spinach
- Salt to taste
- 2 tablespoons raspberry vinaigrette dressing or vinaigrette of your choice
- 1/2 cup salad croutons
- In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons. Yield: 2 servings.
Originally published as Warm Spinach Salad in Reminisce Extra December 2001, p52
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