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Nutrition Facts
Serving Size 1 (132g) Recipe makes 8 servings
Calories 195
Calories from Fat 150		(76%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 36mg		1%
Potassium 408mg		11%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 2.0g	8%
	Sugars 7.4g
Protein 2.8g		5%
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Spinach, Mushroom and Red Onion Salad

Recipe #142882 | 11 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 26, 2005

With dried cranberries topped with pine nuts in a citrus vinaigrette!

SERVES 8 (change servings and units)

Ingredients

For vinaigrette

1/4 cup orange juice
2 tablespoons lime juice or lemon juice
1 1/2 tablespoons honey or sugar
1/2 cup olive oil
1/2 teaspoon chopped fresh tarragon
salt and pepper

For salad

12 ounces pre-washed baby spinach
6 ounces sliced white mushrooms
6 ounces mandarin oranges, drained
1/2 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup pine nuts, toasted

Directions

1
Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
2
Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.

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Featured Reviews for This Recipe

From: Ty's Kitchen

On Sep 13, 2008

Excellent. I cut back the olive oil to 1/3 cup (will try less next time). I served the leftovers with slices of cooked pork — great combination.

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From: GottaBeKD

On May 11, 2008

My father (a steak and potato guy) said the salad was great, and not only went back for seconds. He had 3rds, forgoing an extra meat portion. The balance of flavors and textures in this salad is phenomenal. I used rice wine vinegar instead of lime juice for a little lighter flavor. It was amazing too look at, and even better to taste!

1 person found this review helpful

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From: vadapao

On Sep 21, 2008

yummm! I ended up making substituting plums for oranges...and fennel seeds for tarragon. I admit I wasn't sure how this salad would taste but was pleasantly surprised. Left me feeling good

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From: Sharon123

On Sep 4, 2008

Delicious! I did leave out the oranges. I loved the dressing and will make it again. I served with brown rice and veggies and the salad dressing went great with the rice too! Thanks Rita! Made for Vegetarian Swap!

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