Spinach Salad with Vinaigrette

Recipe from Courtney Fairbourne

Spinach Salad

• 1 (9 ounce) bag of baby spinach leaves
• 4 crimini mushrooms, sliced thin
• 1/2 red onion, sliced thin
• 4 ounces of swiss cheese cubed

• 1 clove garlic, finely minced
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1/4 cup extra virgin olive oil

Salad:

1. Combine all ingredients, except dressing in a bowl.
2. Once all of your ingredients are in the bowl, add desired amount of dressing and toss.

Vinaigrette

1. In a jar with a lid, combine garlic, red wine vinegar, mustard, salt and pepper. Close lid and shake vigorously. (Note: I bought one of those salad cruets that come with Good Seasons Italian dressing and it makes the perfect jar for any kind of vinaigrette)
2. Once combined, add olive oil. Shake vigorously. Serve over salad.