Both the salad and the dressing can be made the afternoon before your dinner and stored covered in the fridge.



  • 2 tablespoons olive oil
  • 7-10 fresh medium mushrooms, sliced
  • 4 tablespoons of toasted sesame seeds
  • 12-15 cherry or grape tomatoes
  • 1 teaspoon brown sugar
  • 2 tablespoons raspberry or balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

    1. Wash spinach thoroughly and tear into bite sized pieces. If you have a salad spinner, use it. If not, lay spinach on a clean dishtowel. Leave aside.

    2. Heat olive oil in pan. When hot, add mushrooms. If you could not find toasted sesame seeds, you can add the raw ones to the pan at this point.

    3. Allow mushrooms to soften in oil for about one minute. Remove from heat and let cool.

    4. While your frying pan cools, finish drying spinach and put into a large bowl.

    5. Wash tomatoes. If they are not bite-sized, cut into halves or quarters (unless you find chipmunk impersonations arousing). Add to bowl.

    6. Add the ingredients from the frying pan to the bowl and toss your salad.

    7. Mix together ingredients for dressing in a small serving bowl.

    8. Store covered in the fridge until dinner is ready. Serve dressing on the side so that it does not wilt the spinach leaves.

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