Spinach and Oyster Mushroom Salad

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

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