Start by thoroughly washing and drying the fresh spinach leaves. If you have a salad spinner, this tool will come in handy to remove excess water, ensuring your salad dressing adheres beautifully.
In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the thickly sliced mushrooms and sauté for about 5-7 minutes until they are tender and golden brown. Season with a pinch of salt and pepper for extra flavor.
In a small bowl, whisk together the remaining 1/4 cup of extra virgin olive oil, balsamic vinegar, garlic powder, and Spike Seasoning. Adjust the seasoning to taste, and set aside.
In your large salad bowl, combine the washed spinach, sautéed mushrooms, and thinly sliced green onion. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Finally, sprinkle the crumbled feta cheese over the top of the salad. Give it one last gentle toss to mix everything together without breaking up the feta too much.
Your Spinach Salad with Mushrooms and Feta is ready to serve! This dish is best enjoyed fresh but can also be stored in the refrigerator for later.
