Ingredients

Instructions

  1. Saute the mushrooms, set aside and keep warm.
  2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
  3. Add warm mushrooms, lightly toss again.
  4. Add vinegar/oil mixture, toss to coat.
  5. Serve immediately.
  6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.