Ingredients

• Dressing
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1/3 cup lemon juice
• 3/4 olive oil
• 1/2 teaspoon salt


• Salad
• 1/2 bunch spinach, cleaned and stems removed
• 2-3 slices bacon, cooked
• 1 hardboiled egg
• 1/2 avocado, cut into bite-size pieces
• 1/2 small red onion, halved and thinly sliced
• 1/4 cup feta cheese
• 1/2 cup sautéed mushrooms (recipe follows)
• 1 tablespoon sunflower seeds


• Sautéed Mushrooms
• 1 lb. package fresh mushrooms
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup white wine
• 1/8 teaspoon garlic salt
• 1/8 teaspoon lemon pepper

Directions

Dressing
In a small mixing bowl, combine all ingredients and whisk until well-blended. Set aside.

Salad
Trim stems off spinach (unless pre-trimmed), then clean and dry spinach. Add spinach leaves to a large mixing bowl. Add all salad ingredients (including sautéed mushrooms - recipe follows) and toss until well mixed. Drizzle about 1/4 cup of salad dressing over salad, then toss to see if you would prefer to add more dressing.

Sautéed Mushrooms
Clean 1 lb. mushrooms and slice into about 1/8" - 1/4" slices. In a large skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Heat butter and oil, then turn to low-medium. Add sliced mushrooms, wine, garlic salt and lemon pepper and sauté for about 5 minutes, turning mushrooms as necessary to sauté both sides. (Wine will evaporate during this process.). Turn mushrooms to lightly browned both sides. Remove from skillet after mushrooms are lightly browned.