Spinach Almond Salad

By Marian Burros

Total Time
10 minutes
Rating
4(7)
Comments
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Ingredients

Yield:3 or 4 servings
  • 4cups spinach leaves
  • ¼pound mushrooms, sliced
  • 2tablespoons toasted sliced almonds
  • 2tablespoons olive oil
  • 2tablespoon tarragon vinegar
  • ½teaspoon crushed tarragon
  • ⅛teaspoon nutmeg
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

101 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 26 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.

  2. Step 2

    Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

Ratings

4 out of 5
7 user ratings
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Beef Cooking Time

Brown very quickly to avoid grey ring. 20 min for 5lbs of beef

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