Rainbow Spinach Salad

1/4 red onion, peeled and thinly sliced
5 ounces baby spinach, washed and spun dry
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
2 medium carrots, peeled and thinly sliced
6 cremini or white button mushrooms, washed and thinly sliced
2 teaspoons whole grain dijon mustard
3 Tablespoons red wine vinegar - or apple cider vinegar (or you favorite vinegar)
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 Tablespoons extra virgin olive oil

Fill a small-ish bowl with ice water and place sliced red onions in the water to chill for about 10-15 minutes which helps to make the onions crispier and not so strong in flavor. Drain and pat dry before adding to salad.
In your favorite salad bowl or serving dish (or a glass 9"x 13" baking dish) place the spinach in a layer for the base of the salad. Arrange the cut peppers, mushrooms, carrots and onions on top of spinach to form your rainbow.
In a small bowl or jar with lid, add the mustard, vinegar, honey, salt and pepper. Stir to dissolve the salt and honey. Add the olive oil and either whisk or shake to combine. Pour this dressing evenly over the salad. Feel free to toss to combine - or just serve as is.
Enjoy topped with your favorite protein: crisp bacon and sliced hard-boiled eggs, leftover chicken, turkey, salmon, shrimp, tofu, toasted nuts or your favorite shredded or crumbled cheese.

Nutrition Information