Spinach & Enoki Salad
|Spinach||1 1⁄2 Pound|
|Enoki mushrooms||7 Ounce (Two 3 1/2 Ounce Each Bags)|
|Cherry tomatoes||1 Cup (16 tbs), stemmed and halved|
|Carrot||1 , thinly sliced|
|Green onions||2 , thinly sliced (Including Tops)|
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
Discard stems and any yellow or wilted leaves from spinach.
Wash spinach and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Tear spinach into bite-size pieces (you should have about 4 quarts).
Trim and discard brown, woody ends from mushrooms; rinse mushrooms, then shake off excess water.
In a large serving bowl, combine spinach, mushrooms, tomatoes, carrot, and onions.
In a small bowl, stir together sugar, vinegar, and oil until sugar is dissolved.
Pour over spinach mixture, mix to coat, and season to taste with salt.