Spinach Salad with Horseradish Vinaigrette - National Health Association
Fresh spinach and sliced mushrooms in a zesty horseradish vinaigrette make for a delicious potluck dish perfect for dinner parties.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Citrus press
- Mixing bowl
- Serving bowl
- Salad tongs
Ingredients
- 1-2 cloves garlic
- 2-inch-square piece of fresh horseradish root, peeled
- 1 tablespoon mustard
- ¼ red onion
- Half of a 14oz can no-salt-added canned white beans, drained/rinsed
- 2 tablespoons apple cider vinegar
- Juice from half a lemon (about 2 tablespoons)
- Black pepper to taste
- 1 8-oz. bag of chopped spinach (about 8 cups)
- 6-8 mushrooms, cremini or baby bella, sliced
- Remaining ¾ red onion, sliced thin
- Remaining half can of white beans, drained/rinsed
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