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    You are in: Home / Recipes / Spinach & Mushroom Salad Recipe
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    Spinach & Mushroom Salad

    Average Rating:

    3 Total Reviews

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    • on July 07, 2002

      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)

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    • on October 25, 2009

      Nice light salad served with hamburgers. I used brown mushrooms, as I think they have more of a robust flavor and I used the Lemon Yogurt Vinaigrette as suggested. :)

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    • on June 28, 2006

      I'm afraid this really didn't do it for us. I really thought we'd love it--we love spinach, mushrooms, lemon, garlic--everything in this salad and the recommended dressing. I think the lemon juice tossed with the mushrooms is too much. The salad was overwhelmingly lemony--we could barely taste the mushrooms, the spinach, or even the garlic. I'm not sure if I'll try it again, but if I do, I'll definitely skip the lemon juice in the salad, as the dressing is plenty lemony. I think it also needs something besides--maybe a little red onion?

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    Nutritional Facts for Spinach & Mushroom Salad

    Serving Size: 1 (71 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 16.4
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 32.1 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 1.1 g
    Sugars 0.7 g
    Protein 2.0 g


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