Capers-Spinach Salad

11 ingredients
8 steps

Ingredients

  • 3/4 lb. fresh mushrooms
  • 1/3 c. olive or salad oil
  • 2 Tbsp. capers, drained
  • 1/2 tsp. salt
  • 1 lb. spinach leaves
  • 1 can tuna (optional)
  • dash cayenne pepper
  • 1/4 c. tarragon wine vinegar
  • 1 Tbsp. chopped pimento
  • 1/4 tsp. pepper
  • 4 green pepper rings

Directions

  1. 1
    Wash mushrooms, drain, dry and slice thinly.
  2. 2
    Mix oil, vinegar, capers, pimiento, cayenne, salt and pepper.
  3. 3
    Pour over mushrooms, tossing gently to mix thoroughly.
  4. 4
    Cover and refrigerate 2 hours or more.
  5. 5
    Wash spinach carefully, removing all sand and grit.
  6. 6
    Pull off tough stems and discard. Dry leaves. Divide spinach among 4 salad bowls or plates.
  7. 7
    Sprinkle marinated mushrooms evenly over spinach.
  8. 8
    Divide the tuna evenly among the plates at this time if desired. Garnish each with a pepper ring.

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