Enoki Mushroom and Spinach Salad - alive magazine

Ingredients

• 1/3 cup (80 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) balsamic vinegar
• 2 cups (500 mL) baby spinach
• 2 cups (500 mL) enoki mushrooms, roots trimmed
• 1 cup (250 mL) carrot, grated
• 2 green onions, sliced thinly
• 1 cup (250 mL) raspberries