Capers-Spinach Salad

• 3/4 lb. fresh mushrooms
• 1/3 c. olive or salad oil
• 2 Tbsp. capers, drained
• 1/2 tsp. salt
• 1 lb. spinach leaves
• 1 can tuna (optional)
• dash cayenne pepper
• 1/4 c. tarragon wine vinegar
• 1 Tbsp. chopped pimento
• 1/4 tsp. pepper
• 4 green pepper rings

1. Wash mushrooms, drain, dry and slice thinly.
2. Mix oil, vinegar, capers, pimiento, cayenne, salt and pepper.
3. Pour over mushrooms, tossing gently to mix thoroughly.
4. Cover and refrigerate 2 hours or more.
5. Wash spinach carefully, removing all sand and grit.
6. Pull off tough stems and discard. Dry leaves. Divide spinach among 4 salad bowls or plates.
7. Sprinkle marinated mushrooms evenly over spinach.
8. Divide the tuna evenly among the plates at this time if desired. Garnish each with a pepper ring.

fresh mushrooms, olive, capers, salt, spinach leaves, tuna, cayenne pepper, tarragon wine vinegar, pimento, pepper, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166534 (may not work)