Mushroom & Spinach Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.9
- Total Fat: 19.8 g
- Cholesterol: 111.0 mg
- Sodium: 298.7 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.3 g
- Protein: 9.1 g
View full nutritional breakdown of Mushroom & Spinach Salad calories by ingredient
Introduction
A delicious and asy to make salad that will leave you asking for more!! A delicious and asy to make salad that will leave you asking for more!!Number of Servings: 6
Ingredients
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Hard Boiled Egg, 3 large (remove)
Spinach, fresh, 500 grams (remove)
Mushrooms, fresh, 0.33 cup, pieces or slices (remove)
Granulated Sugar, 0.25 cup (remove)
*Canola Oil, 0.4 cup (remove)
*Red Pepper Powder (Corse) - Wang, 0.25 tsp (remove)
*America's Choice Dijon Mustard, 1.5 tsp (remove)
*Bacon - Hormel Real Crumbled Bacon, 1tbsp, 3 serving (remove)
*Albertsons, Restaurant Croutons - Cheese & Garlic (1 crouton), 70 gram (remove)
*Raw White Onion (Serving = 1 medium Onion), 0.6 serving (remove)
*365 Organic Apple Cider Vinegar (1 Serving= 1 Tablespoon), 2.5 serving (remove)
*Sesame Seeds, 0.5 tbsp (remove)
Directions
1. Boil the eggs and allow them to remain in hot water for 10 minutes. Remove from hot water, and cool. Once cool, peel and chop into 1/2 inch cubes
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (or you can use bacon crumble available in supermarkets)
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, sesame seed and Dijon mustard. Blend until smooth.
4. Chop the spinach leaves into thin strips and the tender part of the stems finely chopped.
5. Steam the sliced mushrooms for 5 minutes in the microwave
6. In a large salad bowl, combine the eggs, bacon, spinach, half the croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat.
7. Garnish with the remaining croutons and serve.
Serving Size: Makes 5 - 6 servings - 1 bowl each
Number of Servings: 6
Recipe submitted by SparkPeople user PIUSABBY.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (or you can use bacon crumble available in supermarkets)
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, sesame seed and Dijon mustard. Blend until smooth.
4. Chop the spinach leaves into thin strips and the tender part of the stems finely chopped.
5. Steam the sliced mushrooms for 5 minutes in the microwave
6. In a large salad bowl, combine the eggs, bacon, spinach, half the croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat.
7. Garnish with the remaining croutons and serve.
Serving Size: Makes 5 - 6 servings - 1 bowl each
Number of Servings: 6
Recipe submitted by SparkPeople user PIUSABBY.