Spinach Salad With Pecans and Sun-Dried Tomato

2
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"My version of the spinach salad served at a local restaurant. My favourite"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (214.8 g)
  • Calories 483.7
  • Total Fat - 28.9 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 0 mg
  • Sodium - 372.7 mg
  • Total Carbohydrate - 54.6 g
  • Dietary Fiber - 9.2 g
  • Sugars - 23.2 g
  • Protein - 8.1 g
  • Calcium - 107.4 mg
  • Iron - 4.9 mg
  • Vitamin C - 114.2 mg
  • Thiamin - 0.3 mg

Step 1

Saute the mushrooms, set aside and keep warm.

Step 2

Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly. Add warm mushrooms, lightly toss again. Add vinegar/oil mixture, toss to coat. Serve immediately.

Step 3

For the quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

Tips & Variations


No special items needed.

Related