Spinach & Mushroom Salad

READY IN: 20mins
Recipe by Bergy

Nice refreshing salad, Very low calorie. Eye appealing. Use with Lemon-Yogurt Vinaigrette, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette

Top Review by Myrna in London

For this recipe I choose to use a combination of baby spinach and the mature type. For the mushrooms we combined both oyster and shitake. It was indeed an eye-catching salad, and dressed with Bergy’s Lemon-Yogurt Vinaigrette (reviewed separately) it tastes even better than it looks. Thanks Bergy for a great addition to a summer’s meal. (prepared for "COOKOUT" Cookathon July 1st - July 4th 2002)

Ingredients Nutrition

Directions

  1. Tear or cut the spinach leaves into small pieces.
  2. Toss the mushrooms with the lemon juice.
  3. Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
  4. Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.

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