Orange Spinach Salad

• 3 ounces fresh spinach, washed, drained, stems removed
• 4 medium mushrooms
• 4 water chestnuts, diced
• 1 orange, peeled and diced
• 1 tablespoon salad oil
• 1 1/2 teaspoons vinegar
• 1 1/2 teaspoons orange juice
• 3/4 teaspooon soy sauce Scant
• 18 teaspoon dry mustard

1. Tear spinach coarsely and place in large bowl.
2. Wash mushrooms and trim stem ends.
3. Slice mushrooms.
4. Add them with the water chestnuts and the orange to the spinach.
5. Whisk remaining ingredients together and toss with salad just before serving.

fresh spinach, mushrooms, water chestnuts, orange, salad oil, vinegar, orange juice, soy sauce, mustard

Taken from cooking.nytimes.com/recipes/5232 (may not work)