Spinach, mushroom and tomato salad with garlic-caper vinaigrette from The Washington Post

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on September 26, 2018

    I purchased too many cremini mushrooms for an earlier dish and found this recipe to use them up. I only eat cooked mushrooms, so the texture and flavor of my version was altered. I roasted the mushrooms. I agree with Laura that the caper flavor doesn’t come through in the dressing, or, for us, with more than double the amount. I increased the amount to one 1/4 tablespoons and neither my husband nor I could detect the capers. We really liked the salad dressing as made, though, and we enjoyed the spinach, roasted mushroom, and vinaigrette combination.

  • Laura on September 30, 2014

    As written, the caper flavor doesn't really come through. I increased the capers by 1 tsp and that made a difference.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.