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Marinated Vegetable Spinach Salad Recipe
|Mustard tarragon marinade||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fresh mushrooms||8 Ounce, quartered|
|Sliced purple onion||2 , separated into rings|
|Cherry tomatoes||16 , halved|
|Fresh spinach leaves||4 Cup (64 tbs), washed and stems removed|
|Mozzarella cheese slice||3 Ounce, cut into julienne strips (3 Slices, Preferred Light)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 526 Calories from Fat 297
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 11.4 g56.9%
Trans Fat 0 g
Cholesterol 67.2 mg
Sodium 2922.7 mg121.8%
Total Carbohydrates 29 g9.6%
Dietary Fiber 7.7 g30.8%
Sugars 14.3 g
Protein 32 g63.8%
Vitamin A 281.3% Vitamin C 144.1%
Calcium 61.2% Iron 29.2%
*Based on a 2000 Calorie diet
Place mushrooms, onion and tomatoes in bowl.
Toss with marinade and let stand 15 minutes.
Meanwhile, wash and dry spinach leaves.
Arrange on 4 individual serving plates.
Divide marinated vegetables among plates and top each salad with 1/4 of the cheese.