Spinach Salad with Mushrooms and Parmesan

We've been eating a lot of spinach salad lately. It's a cool menu choice for a hot summer evening. And, thanks to the great properties of the darkest of leafy greens, healthier (and I think more interesting) than a plain old garden salad. We usually dress it up with a tiny bit of bacon, some hard-boiled egg and half a handful of diced red onion. Sometimes we'll gild the lily with a crumble of goat cheese and a smattering of toasted almonds. Finished off with a little Catalina dressing or roasted red pepper vinaigrette. Yum.

This looks like a really interesting version. I like the idea of dark rye croutons with the earthy additions of mushrooms and Parmesan. Brightened by a simple lemon vinaigrette. Just might try this as an accompaniment to the grilled steak I'm sure we'll have one night this weekend.

Spinach Salad with Mushrooms and Parmesan
Makes 4 servings.
From Martha Stewart's Everyday Food.

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

To make croutons:
Preheat oven to 350°. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.