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Chive-Mushroom Spinach Salad

By: Amber Kimmich

"I'm always looking for ways to spice up salads. This one is a cross between two of our favorites. I usually make a double batch of the dressing and use leftovers for dipping bread. -Amber Kimmich of Powhatan, Virginia"

Rate/Review | Read Reviews (7)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1 tablespoon chopped onion
1 garlic clove, minced
2 tablespoons olive oil
3 tablespoons minced chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 1/2 cups seasoned croutons
1/4 cup shredded Parmesan cheese

Directions

Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet. Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately.

Footnotes

Nutritional Analysis: One serving (1.333 cups) equals 117 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 235 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.