Spinach Salad With Enoki Mushrooms Recipe


MethodMain Ingredient


 Young spinach1⁄2 Pound, washed and patted dry with a towel, stems removed
 Cucumber1 Large
 Enoki mushrooms3 Ounce, root ends trimmed (1/3 Package)
 Red bell pepper1 , stemmed, seeded, and cut into 1/4 inch dice
 Minced red onion1⁄2 Cup (8 tbs)
 Herb and garlic dressing2 Tablespoon (1/2 Recipe)

Nutrition Facts

Serving size: Complete recipe

Calories 291 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 0.15 g0.73%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 440.5 mg18.4%

Total Carbohydrates 59 g19.7%

Dietary Fiber 20.9 g83.7%

Sugars 14.5 g

Protein 11 g22.6%

Vitamin A 85.5% Vitamin C 288.7%

Calcium 6.9% Iron 12.8%

*Based on a 2000 Calorie diet


Divide the spinach leaves among four salad plates.
Cut the cucumber lengthwise into thin slices, pat dry with paper towels, and set aside for about 5 minutes.
Roll up the cucumber slices and "plant" 5 or 6 mushroom stems in one end of each roll.
Arrange the rolls over the spinach leaves, sprinkle with the diced red pepper and minced onion, sprinkle with dressing, and serve.