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Spinah and Mushroom Salad
Source: dLife

Spinach, sun dried tomatoes, and walnuts topped with warm mushrooms and a garlic vinaigrette.

Prep Time: 25 minutes
Cook Time: 6 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 120.4
Total Carbs 9.5 g
Dietary Fiber 2.5 g
Sugars 4.2 g
Total Fat 8.3 g
Saturated Fat 1.0 g
Unsaturated Fat 3.7 g
Potassium 477.2 mg
Protein 3.4 g
Sodium 126.0 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  balsamic vinegar
4 tsp  olive oil
2 tsp  minced garlic
6 cup  fresh chopped spinach
0 1/2 cup  sun dried tomatoes
0 1/4 cup  chopped walnuts
2 tsp  vegetable oil
2 cup  Mushrooms, oyster, fresh, sliced
0 3/4 cup  fresh chopped red onion
  1. Place sun dried tomatoes in a bowl and cover with boiling water for 15 minutes until soft, chop.
  2. Whisk together the vinegar, olive oil, and 1 teaspoon of garlic in a small bowl.
  3. In a large serving bowl, add the spinach, sun dried tomatoes, and walnuts.
  4. Heat the vegetable oil over high heat in a large nonstick frying pan and sauté the remaining teaspoon of garlic, mushrooms, and red onions until mushrooms are brown and there is no extra liquid, about 6 minutes.
  5. Add hot vegetables over spinach, add dressing, toss well, and serve immediately.

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