Spinach Salad with Soft Mushroom "Croutons"

2 cups mushrooms, sliced
5 cups spinach, roughly chopped
1 cup fresh sprouts (alfalfa, clover, radish, etc.)
.5 cup fresh blueberries (optional)
2 fresh scallions, chopped (or more, to taste)
2 T. raw tahini
2 T. nutritional yeast (or to taste)
2 T. fresh lemon juice
1 T. freshly ground black pepper
1 T. soy sauce
1 tsp. dulse flakes
1 tsp. ground coriander

After chopping the mushrooms, transfer them into a bowl. Add the lemon juice and soy sauce to them and make sure they're coated evenly. Add the dulse, black pepper, nutritional yeast, coriander, and one of the chopped scallions in; mix thoroughly. Now, take the tahini and "whip" it so that it becomes spread among all the mushrooms, instead of a tahini-ish clump. Set the mushrooms aside for ten minutes or so, which will give them enough time to wilt properly under the soy sauce, lemon juice and tahini.

Once that's done, triple-wash and chop the spinach and wash the blueberries. You'll want to sprinkle the spinach into your salad bowl along with the mushrooms, which at this point should be done; check to see if the texture is to your liking. You can also do the same thing with the sprouts, but reserve some for the topping.

For the topping presentation, layer the sprouts, then the scallions, then the blueberries. Serve immediately. Drink with iced green tea.

Serving Size: makes 1 filling salad

Number of Servings: 1

Recipe submitted by SparkPeople user ITAWNY.