Spinach and Mushroom Salad
I originally thought this salad would serve six, but everyone tends to like it so much—it only serves four.
- 10 cups spinach
- 2 cups sliced mushrooms
- ½ cup sliced red onion
- 1½ tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ clove garlic, minced
- ¼ teaspoon dried oregano
- ¹⁄8 teaspoon ground black pepper
- Salt to taste
1 Rinse the spinach well and remove coarse stems; spin dry (if you don’t have a salad spinner, dry with paper towels).
2 In a large bowl, combine the spinach, mushrooms, and onion.
3 In a small bowl, stir together the oil, lemon juice, mustard, garlic, oregano, pepper, and salt. Pour over salad and toss.
Diabetic Exchanges: 1½ vegetable; 1 fat