Source: dLife

Spinach, sun dried tomatoes, and walnuts topped with warm mushrooms and a garlic vinaigrette.

Servings

3 tbsp balsamic vinegar
4 tsp olive oil
2 tsp minced garlic
6 cup fresh chopped spinach , washed and dried
0.5 cup sun dried tomatoes
0.25 cup chopped walnuts , toasted
2 tsp vegetable oil
2 cup Mushrooms, oyster, fresh, sliced
0.75 cup fresh chopped red onion

1 Place sun dried tomatoes in a bowl and cover with boiling water for 15 minutes until soft, chop.
2 Whisk together the vinegar, olive oil, and 1 teaspoon of garlic in a small bowl.
3 In a large serving bowl, add the spinach, sun dried tomatoes, and walnuts.
4 Heat the vegetable oil over high heat in a large nonstick frying pan and sauté the remaining teaspoon of garlic, mushrooms, and red onions until mushrooms are brown and there is no extra liquid, about 6 minutes.
5 Add hot vegetables over spinach, add dressing, toss well, and serve immediately.

Any mushrooms could be used for this recipe.