Try this Spinach, Mushroom and Carrot Salad recipe, or contribute your own.
Suggest a better descriptionIn large, wide salad bowl, layer one-third of the spinach, all the sliced mushrooms, another one-third of the spinach, all the shredded carrots, then remaining spinach. Cut cucumber and onion in half lengthwise and slice thinly; layer over top of spinach. Cover and refrigerate up to 4 hours. Dressing: Whisk all ingredients together. Just before serving, drizzle over salad and toss gently. Makes: 10 to 12 servings Per serving for l2): 100 calories, 6g fat, 11 g carbohydrate, 3g protein; excellent source of vitamin A, folate; good source of vitamin C, iron. Scanned and formatted by Carole Walberg Recipe by: Homemakers Magazine Nov/Dec97 Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 27 | ||
Calories from Fat: 15 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.7mg | 1 % | |
Potassium 41.7mg | 1 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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