This salad is ideal as part of a buffet or when pasta is your main course. The tangy dressing counterbalances the alkaline nature of the spinach, while the mushrooms and cheese and texture and flavor. You can make the dressing, mushrooms, and sliced cheese hours in advance and then toss before serving. 

Spinach and Mushroom Salad

Serves 4
Prep time: 10 minutes plus ½ hour marinating time

Dressing

1 tablespoon Dijon mustard
juice from 1 lemon
1 tablespoon apple cider vinegar
dash Worcestershire sauce
5 tablespoons extra-virgin olive oil

Salad

8 medium brown mushrooms
2½ ounces Parmesan cheese
8 ounces baby spinach
salt and pepper to taste

Directions 

1. Make the dressing by placing all ingredients in a small glass jar and shaking until emulsified.

2. Trim off the mushroom stems, then slice caps into very thin pieces. Place in a small bowl and pour enough dressing over them to cover, making sure to hold back at least 1/3 cup of the dressing. Cover mushrooms and refrigerate to marinate for at least 30 minutes and up to 4 hours.

3. Place a piece of plastic wrap on the counter and use a vegetable peeler to slice the Parmesan into thin pieces on the wrap. Cover the cheese and refrigerate until needed.

4. Place spinach in a salad bowl. Toss in mushrooms and cheese and enough remaining dressing to coat the leaves. Add salt and pepper to taste.