Mondays are good days. I don’t care what the Bangles say, Mondays are my days. It’s the day I get the chance to start the week right. I go to the gym, I eat right, and I get so much school work done. By Tuesday, I’m skipping out on exercising, having second helpings and coming up with excuse upon excuse not to work on pending research papers. But Monday. I love Mondays.

Last night, before heading to the gym (I was so good), I prepared a spinach salad courtesy of Rick Bayless’ Mexican Everyday. The inclusion of bacon was totally off set by the fact that I used an entire bag of baby spinach for one meal. Do you know how much iron and folic acid that is? You don’t need a multivitamin when you’re eating that much fresh spinach for dinner.

So here’s the recipe. Make it. I think we have a regular Monday night meal on our hands.

Roasted Mushroom Salad with Spinach and Bacon
(Serves 4)

Preheat the oven to 425 degrees. Scatter onto a baking sheet
8 thick slices of bacon cut crosswise into 1/4-inch pieces

Sprinkle on top of the bacon and put into the center of the oven
4 cups sliced mushrooms (I used baby bellas)
1 large red onion, sliced about 1/4-inch thick

Stir after about 10 minutes, then cook another 10 more minutes, or until the onion is richly browned and the bacon is fully cooked.

While all of that is cooking, combine in a bowl and microwave on high for 30 seconds
8 cups (approx. 8 oz) salad spinach
3 Tbsp olive oil
2 Tbsp fresh lime juice
1/2 tsp dried Mexican oregano

Sprinkle the mushroom mixture over the spinach, then drizzle the warmed dressing on top and toss to combine. Serve right away.
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