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Spinach & Enoki Salad Recipe
|Spinach||1 1⁄2 Pound|
|Enoki mushrooms||7 Ounce (Two 3 1/2 Ounce Each Bags)|
|Cherry tomatoes||1 Cup (16 tbs), stemmed and halved|
|Carrot||1 , thinly sliced|
|Green onions||2 , thinly sliced (Including Tops)|
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
Serving size: Complete recipe
Calories 805 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 1.8 g9.2%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1093.4 mg45.6%
Total Carbohydrates 109 g36.2%
Dietary Fiber 24.8 g99%
Sugars 64.2 g
Protein 27 g54.9%
Vitamin A 1527.1% Vitamin C 409.4%
Calcium 75.3% Iron 120.1%
*Based on a 2000 Calorie diet
Wash spinach and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Tear spinach into bite-size pieces (you should have about 4 quarts).
Trim and discard brown, woody ends from mushrooms; rinse mushrooms, then shake off excess water.
In a large serving bowl, combine spinach, mushrooms, tomatoes, carrot, and onions.
In a small bowl, stir together sugar, vinegar, and oil until sugar is dissolved.
Pour over spinach mixture, mix to coat, and season to taste with salt.