Mushroom Spinach Salad Recipe

Mushroom Spinach Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The tangy dressing I always pour on this salad can be mixed ahead of time. It's best if you wait to drizzle it on the salad until the very last minute.—Gail Buss, Westminster, Maryland

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Mushroom Spinach Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mushroom Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1/2 cup sliced red or sweet onion
1/2 cup canola oil
2 tablespoons cider vinegar
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper

Directions

In a large salad bowl, combine the spinach, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 138 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 246 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Mushroom Spinach Salad in Taste of Home August/September 2006, p33