• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Spinach, Mushroom and Carrot Salad

  • Recipe Submitted by on

Category: Vegetables, Side Dishes

 Ingredients List

  • 12 c Fresh spinach; coarsely
  • -chopped
  • 3 c Mushrooms; sliced
  • 3 c Carrots; shredded
  • 1/2 Seedless cucumber
  • 1 sm Red onion


1/3 c Olive oil
1/4 c Fresh Lime Juice
2 tb Honey
4 ts Dijon mustard
1 tb Dried fine herbs
1 Clove garlic; minced
3/4 ts Salt
1/2 ts Pepper

In 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

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