TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 package (10 ounces) fresh baby spinach
  • 1-1/2 cups sliced fresh mushrooms
  • 3/4 cup sliced peeled cucumber
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 4-1/2 teaspoons soy sauce
  • 3/4 to 1-1/2 teaspoons minced garlic
  • 1/4 teaspoon pepper
  • 3/4 cup salad croutons

Nutritional Facts

1 cup: 105 calories, 8g fat (1g saturated fat), trace cholesterol, 330mg sodium, 7g carbohydrate (trace sugars, 2g fiber), 3g protein Diabetic Exchanges:1-1/2 vegetable, 1-1/2 fat


  1. In a large salad bowl, combine the spinach and mushrooms. In a blender, combine the cucumber, oil, vinegar, soy sauce, garlic and pepper; cover and process until smooth. Pour over salad and toss to coat. Sprinkle with croutons. Yield: 6 servings.
Originally published as Mushroom Spinach Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p18

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