Spinach and Mushroom Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Vinaigrette65 Milliliter (1/4 Cup)
 Mushrooms225 Gram, cleaned (1/2 Pound)
 Fresh spinach225 Gram, washed and drained (1/2 Pound)
 Lemon juice1 Teaspoon

Nutrition Facts

Serving size

Calories 46 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.06 g0.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 156.2 mg6.5%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.8 g7.2%

Sugars 1.2 g

Protein 3 g6.7%

Vitamin A 105.5% Vitamin C 29.3%

Calcium 5.7% Iron 10%

*Based on a 2000 Calorie diet

Directions

Put the vinaigrette in a salad bowl.
Slice the mushrooms fairly thickly and put them in the bowl.
Remove the central vein from each spinach leaf.
If the leaves are large, tear them into bite-sized pieces.
Put' the leaves on top of the mushrooms.
Add a squeeze of lemon juice and toss.
Quantcast