Spinach Salad With Pecans and Sun-Dried Tomato
Recipe: #5122
April 04, 2012
Categories: Salads, Tomato, Mushrooms, Spinach, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Mothers Day, Romantic Dinner, Diabetic, Heart Healthy, Low Calorie, No Eggs, Vegan, Vegetarian, more
"My version of the spinach salad served at a local restaurant. My favourite"
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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