Marinated Vegetable Spinach Salad

Mustard Tarragon Marinade:
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1½ tsp. tarragon
2 tbsp. olive oil

8oz. fresh mushrooms, quartered
2 sliced purple onion, separated into rings
16 cherry tomatoes, halved
4 cups fresh spinach leaves, washed and stems removed
3 slices Sargento® Mozzarella Cheese, cut into julienne strips

Combine red wine vinegar, mustard and tarragon. Slowly whisk oil into mixture
until slightly thickened. Set aside.

Place mushrooms, onion and tomatoes in bowl. Toss with marinade and let stand
15 minutes.

Meanwhile, wash and dry spinach. Arrange on 4 individual serving plates.
Divide marinated vegetables between plates and top each salad with ¼ of
the cheese.

Makes 4 servings