Spinach and Mushroom Salad

By Marian Burros

Published February 20, 1996

Total Time
20 minutes
Rating
4(23)
Comments
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Ingredients

Yield:2 servings

  • 6 ounces portobello mushrooms

  • ½ of 10-ounce package of fresh spinach

  • 1 teaspoon reduced-sodium soy sauce

  • 1 tablespoon balsamic vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

7 grams carbs; 44 calories; 1 gram fat; 3 grams fiber; 161 milligrams sodium; 4 grams protein; 4 grams 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

    Turn on a toaster oven to broil, or use a regular oven.

  2. Step 2

    Wash and slice mushrooms, and broil until they soften, about 7 minutes.

  3. Step 3

    Wash spinach, remove tough stems, break into small pieces and dry.

  4. Step 4

    In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture. Serve.

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Ratings

4 out of 5
23 user ratings
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