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Spinach & Enoki Salad

the.instructor's picture
  Spinach 1 1⁄2 Pound
  Enoki mushrooms 7 Ounce (Two 3 1/2 Ounce Each Bags)
  Cherry tomatoes 1 Cup (16 tbs), stemmed and halved
  Carrot 1 , thinly sliced
  Green onions 2 , thinly sliced (Including Tops)
  Sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Salad oil 2 Tablespoon
  Salt To Taste

Discard stems and any yellow or wilted leaves from spinach.
Wash spinach and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Tear spinach into bite-size pieces (you should have about 4 quarts).
Trim and discard brown, woody ends from mushrooms; rinse mushrooms, then shake off excess water.
In a large serving bowl, combine spinach, mushrooms, tomatoes, carrot, and onions.
In a small bowl, stir together sugar, vinegar, and oil until sugar is dissolved.
Pour over spinach mixture, mix to coat, and season to taste with salt.

Recipe Summary

Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 805 Calories from Fat 295

% Daily Value*

Total Fat 33 g51.5%

Saturated Fat 1.8 g9.2%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 1093.4 mg45.6%

Total Carbohydrates 109 g36.2%

Dietary Fiber 24.8 g99%

Sugars 64.2 g

Protein 27 g54.9%

Vitamin A 1527.1% Vitamin C 409.4%

Calcium 75.3% Iron 120.1%

*Based on a 2000 Calorie diet

Spinach & Enoki Salad Recipe