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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spinah and Mushroom Salad

Source: dLife

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

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 8.3 Fat, 1.4 Vegetables, 0.4 Meat, 0.0 Starch, 0.1 Lean 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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Servings

Ingredients

Directions

Place sun dried tomatoes in a bowl and cover with boiling water for 15 minutes until soft, chop.
Whisk together the vinegar, olive oil, and 1 teaspoon of garlic in a small bowl.
In a large serving bowl, add the spinach, sun dried tomatoes, and walnuts.
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.
Add hot vegetables over spinach, add dressing, toss well, and serve immediately.