Spinach Salad With Pecans and Sun-Dried Tomato

Total Time
Prep 15 mins
Cook 5 mins

My version of the spinach salad served at a local restaurant. My favourite.

Ingredients Nutrition


  1. Saute the mushrooms, set aside and keep warm.
  2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
  3. Add warm mushrooms, lightly toss again.
  4. Add vinegar/oil mixture, toss to coat.
  5. Serve immediately.
  6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.


Most Helpful

This had all our taste buds working. I gave it a 6 and my husband thinks great is a 5! I really loved this!This is a great summer salad!

Rita~ March 01, 2003

This does indeed give your tastebuds a wake-up call. It was very simple to prepare, and looked nice too. The only thing I will change next time is to add some feta cheese (I have to put cheese on everything).

Kay D. April 19, 2004

This is so good!! I didn't have the mushrooms so went without, and upped the ingredients for 4 servings. We loved, loved, loved it. Thanks for posting.

woodland hues May 13, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a