Source: dLife

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

Servings

3.0
3 tbsp  balsamic vinegar 4.0
4 tsp  olive oil 2.0
2 tsp  minced garlic 6.0
6 cup  fresh chopped spinach 0.5
0 1/2 cup  sun dried tomatoes 0.25
0 1/4 cup  chopped walnuts 2.0
2 tsp  vegetable oil 2.0
2 cup  Mushrooms, oyster, fresh, sliced 0.75
0 3/4 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.