Spinach, Mushroom And Tomato Salad With Garlic-Caper Vinaigrette

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Washington Post


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2 small cloves garlic

2 teaspoons brined capers, drained

1/4 teaspoon kosher salt, plus more as needed

2 tablespoons red wine vinegar

1/3 cup olive oil

6 cups loosely packed baby spinach (may substitute fresh greens of your choice), washed and dried

8 cremini mushrooms, trimmed and quartered or thinly sliced (may substitute any small mushrooms)

2 medium yellow tomatoes, cut into thin wedges

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