You are here

Salad Aux Epinards

admin's picture
Ingredients
  Shredded spinach 2 Cup (32 tbs)
  Mushroom caps 1 Cup (16 tbs), blanched for 30 seconds
  Sliced sweet peppers 1 Cup (16 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Teaspoon
  Tarragon 1 Teaspoon
Directions

Toss the spinach, mushroom caps, and peppers in a large salad bowl.
In a small jar, combine the vinegar, mustard, and tarragon.
Shake well and pour over vegetables.
Toss well and chill.
Toss again before serving.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable

Rate It

Your rating: None
4.363635
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 144 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 563.4 mg23.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 10.6 g42.5%

Sugars 6.3 g

Protein 10 g20.2%

Vitamin A 172% Vitamin C 363.3%

Calcium 16.4% Iron 26.2%

*Based on a 2000 Calorie diet

0 Comments

Salad Aux Epinards Recipe