1 pound baby spinach, rinsed and free of all dirt
1 cup sliced mushrooms
1 cup cooked asparagus, in bitesize pieces
1 yellow onion, baseball size
Ingredients (use vegan versions):
Vinegarette 2 tablespoon basalmic vinegar 1 tablespoon olive oil 1 tablespoon walnut oil
1) Saute mushrooms in small amount of olive oil. Set aside2)Add cooked asparagus to mushrooms3)Cut peeled onion so that the root end still holds together, while cutting in wedges. Saute in 1 tsp. olive oil plus 1 Tbsp. margarine. Stir and turn as onion glazes and turns brown. Add to mushrooms and asparagus.4) Make vinegarette by combining ingredients and shaking in a small jar with tight fitting lid.5) Just before serving cook spinach in very samll amount of water until wilted. Stir mushroom mixture into spinach. Stir all with vinegarette and serve.