Chive-Mushroom Spinach Salad Recipe

Chive-Mushroom Spinach Salad Recipe photo by Taste of Home

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I'm always looking for ways to spice up salads. This one is a cross between two of our favorites. I usually make a double batch of the dressing and use leftovers for dipping bread. -Amber Kimmich of Powhatan, Virginia

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Diabetic Friendly

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Chive-Mushroom Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1 tablespoon chopped onion
1 garlic clove, minced
2 tablespoons olive oil
3 tablespoons minced chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1-1/2 cups seasoned salad croutons
1/4 cup shredded Parmesan cheese

Directions

Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet.
Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 117 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 235 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Chive-Mushroom Spinach Salad in Light & Tasty February/March 2004, p29