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Nutrition Facts
Serving Size 1 (457g) Recipe makes 4 servings
Calories 693
Calories from Fat 392		(56%)
Amount Per Serving		%DV
	Total Fat 43.6g	67%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 28.8g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1450mg		60%
Potassium 1275mg		36%
Total Carbohydrate 67.6g		22%
	Dietary Fiber 7.0g	28%
	Sugars 21.4g
Protein 16.5g		32%
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Spinach Salad

Recipe #138643 | 15 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Midge Plourde
Sep 23, 2005

This is so tasty! Denis and I can almost eat a whole batch. Sometimes I leave out the rice, and it is just as good.

SERVES 4 -6 (change servings and units)

Ingredients

284 g baby spinach
2 cups bean sprouts
2 cups cooked rice
2 cups sliced mushrooms
2 cups of diced celery
1 cup of diced green pepper
1 cup unsalted cashews

Dressing

2/3 cup raisins
3 scallions, finely sliced
fresh garlic (I add alot, maybe 4-5 cloves)
1/2 cup safflower oil (or your preferred kind)
1/3 cup soya sauce (I prefer sodium reduced)

Directions

1
Mix all the salad ingrediants together, except for the cashews.
2
Just before serving, toss with the dressing, and add the cashews.

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Featured Reviews for This Recipe

From: Andrea-Oz

On Jan 1, 2006

Very easy to prepare, and healthy too (except maybe for the oil). Nice combinations of flavours and crunch. I usually skip the dressing on salads, but as I made this for a dinner party, I put the dressing in a seperate bowl for everyone to add as they want. And the dressing was excellent! I used sultanas instead of raisins, and erred on the side of caution in the minced garlic - but really no need too. Definitely one I'll make again!

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