Spinach & Mushroom Salad

Total Time
Prep 20 mins
Cook 0 mins

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

Ingredients Nutrition


  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.


Most Helpful

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)

Myrna in London July 07, 2002

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. :)

Lori Mama October 25, 2009

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?

Halcyon Eve June 28, 2006

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