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Chive-Mushroom Spinach Salad

 Chive-Mushroom Spinach Salad
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
6 ServingsPrep/Total Time: 15 min.


  • 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


  • 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 Facts: 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,

2 of 2

Chive-Mushroom Spinach Salad (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.