INGREDIENTS

   Salad:
   *1 (5-oz) bag baby spinach
   *4 oz large button mushrooms, wiped clean, sliced
   *1 carrot, peeled, cut into julienne strips

   Red Onion Vinaigrette:
   *1 small red onion, halved top to bottom, cut into thin strips
   *2 Tbsp olive oil
   *2 cloves garlic, minced
   *1/4 cup balsamic vinegar
   *1 tsp sugar
   *1/4 tsp each coarse (kosher) salt and black pepper

DIRECTIONS

• Toss all the salad ingredients together in a salad bowl. Reserve for later use.
• Sauté red onion in a medium skillet with heated olive oil set at moderate-high heat. Cook for about 5 minutes or until the onions have become slightly browned in color. Add the garlic and saute for a minute. Add vinegar and scrape the bottom for browned bits using a wooden spoon.
• Season the onions with sugar and sauté for about 2 minutes or until liquid has been reduced by half. Add the vinaigrette onto the salad and sprinkle with salt and pepper. Toss and enjoy!