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Spinach-Mushroom Salad

Spinach-Mushroom Salad

Oxmoor House AUGUST 2011

  • Yield: 4 servings

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

Nutritional Information

Amount per serving
  • Calories: 53
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 10.9g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 273mg
  • Calcium: 55mg
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Spinach-Mushroom Salad recipe

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