Spinach Salad With Enoki Mushrooms
|Young spinach||1⁄2 Pound, washed and patted dry with a towel, stems removed|
|Enoki mushrooms||3 Ounce, root ends trimmed (1/3 Package)|
|Red bell pepper||1 , stemmed, seeded, and cut into 1/4 inch dice|
|Minced red onion||1⁄2 Cup (8 tbs)|
|Herb and garlic dressing||2 Tablespoon (1/2 Recipe)|
Divide the spinach leaves among four salad plates.
Cut the cucumber lengthwise into thin slices, pat dry with paper towels, and set aside for about 5 minutes.
Roll up the cucumber slices and "plant" 5 or 6 mushroom stems in one end of each roll.
Arrange the rolls over the spinach leaves, sprinkle with the diced red pepper and minced onion, sprinkle with dressing, and serve.