If the spinach is not already washed and dried, rinse it and spin or pat dry; place 8 cups fresh spinach leaves in a large bowl big enough to toss the salad.

Wash the mushrooms, pat them dry, and thickly slice 8 oz. of mushrooms.

Thinly slice green onion until you have 1/4 cup.

Crumble and measure 1/3 cup Feta Cheese; set aside.

In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 T balsamic vinegar, 1/2 tsp. garlic powder, and 1/2 tsp. Spike Seasoning to make the dressing.

Heat 1 T extra virgin olive oil in a large frying pan over medium-high heat.

Add the sliced mushrooms to the hot pan and cook about 5 minutes, stirring occasionally, until the mushrooms are nicely browned and any released liquid has evaporated.

Add the sliced green onions to the pan and cook 1–2 minutes, until they are just starting to soften.

Pour the dressing into the pan with the mushrooms and green onions, heat just until it barely comes to a simmer, then remove from heat and immediately pour the mushroom/onion mixture and dressing over the spinach.

Toss the spinach, mushrooms, onions, and dressing to combine. Transfer to a serving bowl if desired, crumble the measured 1/3 cup Feta Cheese over the salad, and serve.