Spinach Side Salad

• 1 (6 ounce) bag Baby Spinach, rinsed again and dried thoroughly
• 3 button mushrooms, wiped clean and sliced thinly
• 1/3 cup mozzarella cheese, freshly grated for best taste and texture
• 3 tablespoons canola oil
• 3 tablespoons seasoned rice vinegar
• 2 teaspoons sugar (or 1 packet splenda...this is what I do)
• 1/4 teaspoon salt
• 1 pinch black pepper
• 1 egg, hard boiled, chopped (optional)
• 1/4 lb bay shrimp (optional)
• 4 slices bacon, cooked crispy and crumbled (optional)

1. For the dressing-in a small bowl whisk the oil,vinegar,salt and pepper, and sugar or splenda all together until everything is disolved.
2. In a large bowl place the spinach in then gently add the mushrooms and the mozerella.
3. Give the dressing one last whisk and pour it over the salad.
4. Gently toss the salad and plate them up.
5. If using the optional ingredients neatly garnish the salads with them now.
6. You can also add a bit of freshly ground black pepper.
7. I try to chill my salad dishes before using them when I have the chance.

thoroughly, button mushrooms, mozzarella cheese, canola oil, rice vinegar, sugar, salt, black pepper, egg, bay shrimp, bacon

Taken from www.food.com/recipe/spinach-side-salad-387856 (may not work)