Warm Balsamic Spinach Salad

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

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Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 7.2g
  • Saturated fat: 1.0g
  • Protein: 4.9g
  • Carbohydrate: 11.9g
  • Cholesterol: 0mg
  • Iron: 2.8mg
  • Sodium: 360mg
  • Calories from fat: 49%
  • Fiber: 3.7g
  • Calcium: 85mg


  • 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


  1. Divide spinach evenly between 2 salad plates.
  2. 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.
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