ROASTED MUSHROOM & POTATO SALAD

A neat and tasty little side dish that takes only minutes to whip up.  I believe I copied the basic recipe from Martha Stewart's Everyday Food Magazine and added the Wishbone dressing. Serves 4.

10.5 oz Cremini or oyster mushrooms, trimmed and halved if large.
2 Tbsp Olive Oil
1 Cup packed fresh spinach, washed and spun dry
1# red new potatoes, washed and quartered
2-3 Tsp Wishbone RedWineVinegar Salad Dressing

Preheat oven to 450 with racks in lower and upper thirds of oven.
Place raw spinach in medium-sized bowl.
On a rimmed baking sheet combine mushrooms with 1 tsp olive oil.
On another baking sheet combine potatoes with 1 Tablespoon Olive Oil. Season both with salt and pepper.
Place potatoes on lower rack and mushrooms on upper rack.
Roast until mushrooms are browned and potatoes are cooked through (about 20 minutes).Tossing once half way through roasting.
Add mushrooms and potatoes to bowl with spinach.  Add Red Wine Vinegar Salad Dressing, toss very gently and serve.