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Spinach Mushroom And Carrot Salad

fast.cook's picture
Ingredients
  Coarsely chopped fresh spinach 10 Ounce, stemmed (About 8 Cup, 300 Gram Bag)
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Peeled shredded carrots 2 Cup (32 tbs)
  Seedless cucumbers 1 1⁄2 Cup (24 tbs), halved lengthwise and sliced
  Red onion 1 Small, thinly sliced
  Dark raisins 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Freshly squeezed lime juice 2 Tablespoon
  Honey 1 Tablespoon
  Dijon mustard 2 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1. In a serving bowl, layer one-third of the shredded spinach, all the sliced mushrooms, another one-third of the spinach, all the shredded carrots, then remaining.spinach. Layer cucumbers, onion and raisins over top. Cover and refrigerate up to 4 hours.
2. Dressing: In a bowl whisk together oil, lime juice, honey, mustard, cumin, garlic, salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Quick

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