Mushroom & Spinach Salad

Mushroom & Spinach Salad

This salad makes a great light and tasty lunch on its own or with a kebab of your choice or two.

CAL P/SERVE
102
kJ P/SERVE
429
FAT P/SERVE
7.1g
CARBS P/SERVE
1.6g
PROTEIN P/SERVE
6.3g
SUGAR P/SERVE
1.5g
SODIUM P/SERVE
58g
FAT
%
4.7%
ENERGY RDI%
4.9%

If you don’t like goats cheese you can use feta instead.

Ingredients

  • 100g baby spinach leaves
  • 100g small mushrooms, sliced
  • 20g goat’s cheese
  • 1 tsp. balsamic vinegar
  • 8 cherry tomatoes, halved
  • 2 tsp. olive oil
  • 1 clove garlic, crushed

Method

  1. Heat a small non-stick fry pan with 1 tsp. olive oil. Sauté mushrooms for a couple of minutes, season with salt and pepper. Then add crushed garlic, stir 1 minute. Just before turning off heat add cherry tomatoes, stirring for 1 minute then take off heat.
  2. Place your spinach leaves into a large mixing bowl, drizzle 1 tsp. olive oil, and splash of balsamic vinegar, mix with tongs so all coated. Place into 2 serving bowls.
  3. Add mushroom mixture on top of spinach, then little blobs of the goat’s cheese.
  4. Serve immediately.

Nutrition Table

Servings: 2 Serving size:148g
Average Serve Average 100g
Energy 429 kJ 289 kJ
  102 Cal 69 Cal
Protein 6.3 g 4.2 g
Fat, total 7.1 g 4.8 g
- saturated 2.2 g 1.5 g
Carbohydrate 1.6 g 1.1 g
- sugars 1.5 g 1 g
Sodium 58 mg 39 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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