Warm Balsamic Spinach Salad

Oxmoor House
2 servings (serving size: 2 cups spinach and 1/2 cup mushrooms)


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4 cups tightly packed spinach
1 tablespoon olive oil
1 cup baby portobello mushrooms, sliced
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons balsamic vinegar


Prep: 4 Minutes
Cook: 8 Minutes

Divide spinach evenly between 2 salad plates.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt, and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach.

Created date

March 2010

Nutritional Information

Calories 127
Fat 7.2 g
Satfat 1.0 g
Protein 4.9 g
Carbohydrate 11.9 g
Cholesterol 0 mg
Iron 2.8 mg
Sodium 360 mg
Caloriesfromfat 49 %
Fiber 3.7 g
Calcium 85 mg