Recipe information
Yield
6 Servings
Ingredients
2
tablespoons fresh lemon juice
2
tablespoons balsamic vinegar
2
teaspoons country-style Dijon mustard
1
/2 cup extra-virgin olive oil
1
6-ounce bag fresh baby spinach
1
head radicchio, torn into bite-size pieces
8
ounces button mushrooms, sliced
2
green onions, minced
1
/2 cup chopped roasted cashews
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Preparation
Whisk first 3 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine spinach and all remaining ingredients in large bowl. Add dressing to taste; toss to coat. Divide salad among 6 plates.