Bitsys Kitchen. Spinach and Mushroom Salad with Croutons

Spinach and Mushroom Salad with Croutons
4 glasses spinach hearts, chopped 9 mushrooms, sliced 1 tsp. mustard powder 3-4 Tbsp. vinegar 1/3-1/2 glass olive oil salt lemon juice	For the croutons: 2-3 slices white bread, crust removed, cut into 1 cm cubes 1 garlic clove, crushed 1/4 glass oil

To make croutons, heat the oil slightly, add the garlic and the bread cubes simultaneously, turning constantly until golden brown and crispy. Drain well on absorbent paper. Salt the mushrooms, sprinkle with lemon and leave aside for 1-2 hours. Just before serving, salt the spinach and place on a platter. Drain the mushrooms from the lemon juice and spread over spinach. Mix the mustard powder, vinegar and olive oil and pour over. Sprinkle with croutons and serve.

Notes: Any quantity of spinach and mushrooms can be used. Croutons can be prepared a few hours in advance.