Spinach and Mushroom Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
130
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Salad Dressing
- 1 Tbsp Red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 clove garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp Dijon mustard
- 0.333 cup extra virgin olive oil
- For Spinach Salad
- 6 ozs baby Spinach (rinsed and dried)
- 1 cup shiitake mushrooms stemmed and sliced (discard the stems or use for stock)
- 1 tsp Canola oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
In a small bowl, combine red wine vinegar, lemon juice, garlic, salt, pepper, and Dijon mustard, whisk to blend. Whisk in the olive oil and set aside.
2.
Place the spinach in a salad bowl.
3.
Heat a skillet over medium-high heat. Add oil and when very hot, add the mushrooms. Shake the pan once or twice, then let the mushrooms cook without moving them until they begin to release their juices and soften. Stir after 1 or 2 minutes, and cook for about 5 minutes, season to taste with salt and pepper; remove from the heat. Add to the spinach mixture and toss with the dressing. Serve immediately.
