12 oz. spinach, torn bite size
1/2 head lettuce, torn bite size
1/2 c. wine vinegar
1 tsp. salt
1 tsp. pepper
2 cloves garlic, crushed
8 oz. mushrooms, sliced (about 3 cups)
1 (8 oz.) can sliced water chestnuts
1/2 c. vegetable oil
2 c. seasoned croutons

Place spinach and lettuce in large plastic bag, fasten securely and refrigerate no longer than 24 hours. Mix vinegar, salt, pepper, and garlic; toss with mushrooms. Let stand at least 20 minutes. Add mushroom mixture, water chestnuts and oil to greens bag. Fasten bag securely and shake until leaves glisten. Place in serving bowl; sprinkle with croutons.

DIETITIAN'S NOTE:

A healthy, light salad! Omit salt to lower sodium and choose unseasoned or homemade croutons.