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Spinach Mushroom Salad Recipe
|Spinach leaves||1 Pound, washed, dried and torn into bite-sized pieces|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Corn oil/Safflower oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Pepper||1⁄4 Teaspoon, freshly ground|
|Hard boiled egg||1 , chopped|
Serving size: Complete recipe
Calories 366 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 241.7 mg
Sodium 605.6 mg25.2%
Total Carbohydrates 29 g9.8%
Dietary Fiber 12.4 g49.6%
Sugars 7.9 g
Protein 28 g55.1%
Vitamin A 857.5% Vitamin C 226.9%
Calcium 51.4% Iron 85.2%
*Based on a 2000 Calorie diet
In a small saucepan combine vinegar, Worcestershire sauce, oil, garlic and pepper.
Bring to a boil over medium-high heat; remove from heat.
Pour dressing over spinach and mushrooms; toss to mix.
Garnish with egg.