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For the mustard vinaigrette:
1 teaspoon dry mustard
2 tablespoons red wine vinegar
1 tablespoon prepared Dijon mustard
3 tablespoons lemon juice
3/4 cup olive oil
salt and pepper to taste
3 tablespoons chopped dill, optional
For the salad:
1 1/2 cups thinly sliced mushrooms
1/2 cup toasted walnuts, very coarsely chopped
6 cups small spinach leaves, well washed and dried
1. Make a paste of the dry mustard and vinegar. Add the rest of the vinaigrette ingredients and whisk together. Season to taste. Add optional dill.
2. Toss the mushrooms with 2 tablespoons of the vinaigrette and marinate for 10 minutes.
3. Toss the walnuts with another tablespoon of the vinaigrette and marinate for 10 minutes.
4. At serving time, toss spinach with 3 tablespoons of the vinaigrette and fold in the mushrooms and walnuts. (Store the remaining vinaigrette in the refrigerator for up to 1 week.)
Serving Size: about 1 cup
Number of Servings: 6
|Fat||15 g||Fiber||1 g|
|Protein||2 g||Saturated Fat||2 g|
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