Yield: 2 servings
4 cups washed spinach leaves, preferably organically grown, 2 large ripe tomatoes, diced (3/4 cup cherry tomatoes), 2 cups thinly sliced fresh mushrooms, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, juice of ½ fresh lemon, 1/4 cup thinly sliced red onion, 1/3 cup mayonnaise, salt and freshly ground black pepper to taste
Chop spinach into small pieces and divide spinach between two salad plates. Top each with chopped tomatoes and red onion.
Wash and dry mushrooms, removing stems. In a small frying pan, heat olive oil and sauté garlic with lemon juice, salt, and pepper until garlic is browned. Add mushroom and saute for about 8 minutes. The mushrooms should be browned and tender. Remove from the pan and arrange over spinach salad. Add seasoning to taste. Drizzle salad with mayonnaise.