Spinach Almond Salad

By Marian Burros

Published March 1, 1983

Total Time
10 minutes
Rating
4(7)
Comments
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Ingredients

Yield:3 or 4 servings

  • 4 cups spinach leaves

  • ¼ pound mushrooms, sliced

  • 2 tablespoons toasted sliced almonds

  • 2 tablespoons olive oil

  • 2 tablespoon tarragon vinegar

  • ½ teaspoon crushed tarragon

  • ⅛ teaspoon nutmeg

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

3 grams carbs; 101 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 26 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.

  2. Step 2

    Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

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4 out of 5
7 user ratings
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Beef Cooking Time

Brown very quickly to avoid grey ring. 20 min for 5lbs of beef

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