Popeye was right! Spinach is one of the best vegetables you could possibly consume in terms of nutrition. It’s loaded with iron and folate, as well as vitamins A and C. One cup has only 40 calories. It also tastes great, particularly in this salad, where it’s combined with sautéed mushrooms and a light mayonnaise dressing. The oyster mushrooms are especially nice, but you can always substitute ordinary cultivated mushrooms.
RECIPE INSTRUCTIONS
1. Heat the vegetable oil in a non-stick skillet over medium-high heat. Cook the mushrooms for 8 minutes, or until browned.
2. Combine the spinach, mandarin oranges, water chestnuts, onion, pecans and warm mushrooms in a large serving bowl.
3. Whisk the olive oil, sour cream, mayonnaise, vinegar, honey and garlic together in a small bowl. Pour the dressing over the spinach mixture and toss to coat well.
INGREDIENTS
1 tsp vegetable oil
2 cups sliced oyster mushrooms
8 cups baby spinach
1 cup canned mandarin oranges, drained
1/2 cup sliced canned water chestnuts, drained 1/2 cup sliced red onion
1/3 cup chopped toasted pecans
2 Tbsp olive oil
2 Tbsp low-fat sour cream
1 Tbsp light mayonnaise
1 Tbsp balsamic vinegar
2 tsp liquid honey
1/2 tsp minced fresh garlic
1/2 tsp minced fresh garlic
NOTES
Nutritional Analysis per Serving
Calories 131
Protein 2.6 g
Fat 8.5 g
Saturated Fat 1.1 g
Carbohydrates 11 g
Cholesterol 1.9 mg
Sodium 55 mg
Fiber 1.9 g
Prep Time: 15 minutes
Cook Time: 8 minutes
Serves 8