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Spinach Salad

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Whole Living
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salad dairy free vegan vegetarian 4th of july lunch


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1 red onion, sliced into 1/4-inch rings

2 to 3 slices whole-grain bread, cubed

1/2 pound beets (about 2 small beets)

4 tablespoons extra-virgin olive oil

1 small shallot, minced

1 tablespoon honey mustard

1/4 cup red-wine vinegar

2 tablespoons sugar

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

12 ounces spinach, well washed, stems removed

4 ounces button mushrooms, stems trimmed, sliced

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