Lemony Spinach Mushroom Salad

1: Add 4 cups of loose baby spinach into a bowl.

2: Heat 2 tablespoons of olive oil in a medium pan on the stove top.

3: Add 1 cup sliced cremini mushrooms and sauté for 3-4 minutes.

4: Season with salt, pepper, garlic powder, and a squeeze of lemon.

5: Add 1 tablespoon of water and let it reduce for 2-3 minutes.

6: Remove mushrooms to a bowl and set aside.

7: In a small mason jar, combine 1/4 cup extra virgin olive oil, juice of a lemon, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon granulated garlic. Close lid and shake vigorously.

8: Drizzle some of the dressing onto the spinach to taste and toss to coat the leaves.

9: Drain the excess mushroom liquid that settles in the bowl.

10: Add the warm mushrooms to the spinach and toss to combine.

11: Add more dressing if desired.