- 5 tablespoons olive oil or vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 1/2 teaspoons white wine vinegar or cider vinegar
- 1 garlic clove, minced
- 3/4 teaspoon minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon rubbed sage
- 1 dash coarsely ground pepper
- 8 fresh mushrooms, sliced
- 7 cups torn fresh spinach
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.