Mushroom Salad with Spianch and Chorizo
- Number of Servings: 4
Ingredients
8 cups fresh spinach2 tsbp olive oil2 tsp oregeno1/4 cup kraft cobly jack cheese8 oz Aguila Mexican Chorizo2 cups frsh mushrooms slice1 large onion cut it half first and then slice
Preheat oven to 450
Break Chorizo into clumps and scatter on baking sheet, add onion and mushrooms
drizzle with 1 T of olive oil
bake for 10 min, stir and bake for 10 min more
mix togetter the other 1T of olive oil, lime juice and orgeneo
heat on high for 30 seconds in mircowave
divide the spianch into 4 bowls , divide rest of ingredients amoung the 4 bowls
Serving Size: 4- servings 2 cups of spinach topped with 1/4 of the rest of the ingerdents
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTY1960.
Break Chorizo into clumps and scatter on baking sheet, add onion and mushrooms
drizzle with 1 T of olive oil
bake for 10 min, stir and bake for 10 min more
mix togetter the other 1T of olive oil, lime juice and orgeneo
heat on high for 30 seconds in mircowave
divide the spianch into 4 bowls , divide rest of ingredients amoung the 4 bowls
Serving Size: 4- servings 2 cups of spinach topped with 1/4 of the rest of the ingerdents
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTY1960.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 21.0 g
- Cholesterol: 50.0 mg
- Sodium: 719.9 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 4.4 g
- Protein: 12.7 g
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