• 10 ounces baby spinach (about 12 cups)
  • 6 ounces button mushrooms, thinly sliced (about 2 cups)
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup olive oil
  • 3 medium garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 tablespoon cider vinegar
  • 2 teaspoons honey


  1. Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
  2. Heat oil in a small frying pan over medium heat. When it gets warm, add garlic and shallot and season with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
  3. Pour vinaigrette over salad and toss to coat. Serve immediately.

Serves about 8

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