As written, this salad is very quick to put together. Rich gives suggestions for possibly adding radicchio (didn’t have any) and croutons. To keep with the roasted theme of the dressing, I roasted some quartered tomatoes to add the color the radicchio would have had. And croutons as an option? More like a necessity. We love croutons and eat them almost like popcorn when we’re waiting for the meal. Not a good habit, but a very tasty one. I used sourdough for the croutons and made them my favorite way: on the stove. I like them rustic and the cast-iron imparts a little added flavor.
I wasn’t crazy about this dressing. It was on the sweet side for me. I liked it, but it wasn’t the best dressing ever. Jim, who is far less receptive to salads, and even hates creamy dressings, actually loved it. I used the full amount of water and reduced the oil to 3 tablespoons. I think if I were to make it again, I’d add some vinegar. But the horseradish and mustard flavors are wonderful with the spinach and mushrooms. After I finished, I thought that some vegan blue cheese might have been a great addition. Next time!
