Spinach-Mushroom Salad

recipe

Yield:

4 servings

Recipe from

Nutritional Information

Calories 53
Fat 0.5 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 10.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 273 mg
Calcium 55 mg

Ingredients

6 cups torn spinach
1 cup sliced mushrooms
1/2 cup thinly sliced red onion
1/3 cup fat-free ranch dressing
1/4 cup (1 ounce) grated Parmesan cheese, if desired
1/2 teaspoon freshly ground black pepper

Preparation

Combine 6 cups torn spinach, 1 cup sliced mushrooms, and 1/2 cup thinly sliced red onion in a large bowl. Combine 1/3 cup fat-free ranch dressing*, 1/4 cup (1 ounce) grated fresh Parmesan cheese, if desired, and 1/2 teaspoon freshly ground black pepper in a small bowl; spoon over salad. Toss gently to coat.

*Check for gluten

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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