Mushroom spinach salad with lemon garlic vinaigrette

I love salads. They are quick to make, and fit in nicely with the low-gi diet.

This one can be served as a meal or as a side. If you are eating it as a meal, be sure to include a protein (cheese, nuts, etc.). I personally enjoy it with feta or goat cheese.

Ingredients

For the salad:

• 2 cups fresh spinach (you can replace or add some mixed greens - argula, baby romaine, etc.) 
• 1/2 cup mushrooms, sliced
• a handful of cherry tomatoes
• 1/4 cup juliennes carrots

For the vinaigrette (makes more than a serving):

• 2-3 tablespoons of extra virigin olive oil 
• 2 tablespoons of fresh lemon juice
• 1-2 cloves of garlic, minced
• freshly ground pepper

Preparation

1. Toss the spinach, mushroom, tomatoes and carrots in a bowl.
2. Top with vinaigrette and mix well. 

For the vinaigrette:

Whisk all the ingredients in a bowl or place them in a jar and shake until well blended. Taste, and season as necessary. It can be stored in the refrigerator for a week. The olive oil will likely cause it to harden, but it will melt at room temperature.