Spinach and Shitake Salad

Spinach & Shiitake Salad With Citrus Dressing
By Angela Evans


  • 4 ozs Shiitake
  • 6 cups trimmed spinach leaves in bite size piece
  • ¼ cup grape fruit juice
  • ¼ cup vegetable oil
  • ½ tsp Dijon mustard
  • salt/pepper to taste

Trim stem ends of Shiitake, cut mushrooms into thin slices.  In a small bowl whisk together grapefruit juice, oil, mustard, salt/pepper. Pour over mushrooms while preparing the spinach.  Toss gently together.

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