- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons country-style Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 6-ounce bag fresh baby spinach
- 1 head radicchio, torn into bite-size pieces
- 8 ounces button mushrooms, sliced
- 2 green onions, minced
- 1/2 cup chopped roasted cashews
- Whisk first 3 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine spinach and all remaining ingredients in large bowl. Add dressing to taste; toss to coat. Divide salad among 6 plates.