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Spinach And Mushroom Salad Recipe
|Spinach leaves||1⁄4 Cup (4 tbs), stems removed (Handful Of, Per Person)|
|White mushrooms||1⁄2 Pound, stems sliced off at the level of the cap|
|Nasturtium||1⁄4 Cup (4 tbs) (Small Handful Of, If Available)|
|Thinly sliced fennel||1⁄2 Cup (8 tbs)|
|Italian parsley||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Champagne/White wine vinegar||1 Tablespoon|
|Walnut oil||3 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
Calories 399 Calories from Fat 358
% Daily Value*
Total Fat 41 g62.5%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 115.6 mg4.8%
Total Carbohydrates 9 g2.9%
Dietary Fiber 5.4 g21.7%
Sugars 1 g
Protein 4 g7.5%
Vitamin A 12.1% Vitamin C 25.8%
Calcium 14.4% Iron 14.7%
*Based on a 2000 Calorie diet
1) Take a large salad bowl and line spinach, mushrooms, nasturtium leaves, fennel, and parsley decoratively.
2) Take a small bowl, mix all the dressing ingredients.
3) Spoon it over the greens and toss well.
4) Serve immediately or serve chilled.