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Tossed Salad Vinaigrette

Natural.Foodie's picture
Ingredients
  Packed spinach leaves 750 Milliliter (3 Cups)
  Romaine lettuce leaves 4
  Mushrooms 6
  Jerusalem artichokes 125 Milliliter, sliced (1/2 Cup)
  Sesame seeds 1 Teaspoon
  Vinaigrette dressing 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Wash the spinach in a large amount of water to remove the grit
2. Set the spinach to drain in a colander
3. Wash the lettuce and break it into smaller bite-sized pieces
4. Remove the stems from the spinach and tear into pieces.
5. Add the spinach to the romaine in the salad bowl
6. Wipe the mushrooms with a damp cloth

MAKING
7. Slice the mushrooms and add them to the spinach and the lettuce
8. Add the artichoke to the bowl
9. In a small iron skillet over low heat, toast the sesame seeds. Stir well to prevent burning. Do not add oil

FINALIZING
10. Add the sesame seeds to the salad
11. Toss with the Vinaigrette Dressing

SERVING
12. Serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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4.30769
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 503 Calories from Fat 208

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1123.8 mg46.8%

Total Carbohydrates 55 g18.4%

Dietary Fiber 21.2 g84.6%

Sugars 17.4 g

Protein 29 g57.3%

Vitamin A 1456.3% Vitamin C 380.6%

Calcium 82.2% Iron 145.5%

*Based on a 2000 Calorie diet

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Tossed Salad Vinaigrette Recipe