Crunchy Spinach Salad

copycat Dion's salad with spinach, edamame, cranberries, mushrooms, provolone, and wonton strips with honey mustard dressing in white bowl on wooden table

This Crunchy Spinach Salad is about to ruin all the other spinach salads for you. Fair warning, just know that in advance.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1 cup frozen edamame *in the pod or already shelled
6 cups Romaine lettuce chopped small
6 cups baby spinach
4-8 ounces white button mushrooms sliced
4 ounces provolone cheese shredded
½ cup dried cranberries
1 cup wonton strips

Honey Mustard Dressing

¼ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
2 tablespoon honey
1 tablespoon lemon juice
kosher salt adjust to taste

Instructions

Steam the edamame according to package directions and let it cool. Then gently squeeze or pinch the end of each pod to pop the green beans right out of the seam. Discard the outer shells.
Combine the spinach, romaine, mushrooms, edamame, provolone, and cranberries in a large bowl and toss to combine.
In a small bowl or glass measuring cup, combine the mayonnaise, yellow mustard, dijon mustard, honey, lemon juice, and salt. Whisk smooth.
Drizzle the salad with the dressing and toss well to coat. Top with crunchy wonton strips before serving.

Notes

* You can purchase edamame either in the pod or already shelled. If you purchase it in the pod, just follow the directions above to shell it. If you purchase it already shelled, skip that step and proceed with the recipe as written.

Nutrition