Tangy Mushroom Spinach Salad Recipe

Tangy Mushroom Spinach Salad Recipe
Tangy Mushroom Spinach Salad Recipe photo by Taste of Home
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Tangy Mushroom Spinach Salad Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Mushroom Spinach Salad in Taste of Home August/September 2006, p33

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