Roasted mushroom salad with spinach and chorizo

Ingredients

• Chorizo- 8 ounces
• Mushrooms- 8 ounces 4 cups (sliced, shiitakes, oysters, chanterelles are great options)
• Red onion- 1 large (sliced ¼ inch thick)
• Spinach- 8 ounces 8 cups (stems removed)
• Vegetable oil- 3 tablepsoons (optional sub: Olive oil)
• Lime juice- 2 tbsp (fresh)
• Oregano- ½ teaspoon (Mexican if you have it, if not no worries)
• Salt- to taste

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Preparation

• Heat the oven to 425. Break up the chorizo into small clumps on a baking dish with sides.
• Sprinkle the mushrooms and onion over the chorizo. Slide them in the oven and bake for 10 minutes.
• Stir, breaking up the clumps of chorizo, mixing everything well. Bake for another 10 minutes.
• While the mushrooms are roasting, add the spinach to a large mixing bowl.
  
• In a small microwaveable container, combine the oil, lime juice, oregano, salt and two tbsp of water.
• Heat on high in a microwave for 30 seconds.
• When the mushrooms are ready, sprinkle them over the spinach.
• Drizzle the warm dressing over the salad and toss to combine.
  
• Serve right away.