Mushroom and Spinach Salad

Mushroom and Spinach Salad

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  • 110 cal
  • 4g fat (2.5g sat)
  • 10mg chol
  • 430mg sodium
  • 18g carb
  • 7g fiber
  • 3g sugars
  • 7g protein


  • 2 cups water
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 teaspoon salt, plus additional to taste
  • 1 pound fresh mushrooms, cleaned and quartered
  • 1 pound baby spinach
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh chives
  • 1 tablespoon red wine vinegar
  • Pinch of sugar
  • White pepper, to taste


Bring water, lemon juice, bay leaf and salt to a boil in a large pot. Add mushrooms and cook for 2 to 3 minutes. Add spinach and cook for an additional 30 seconds; drain well and cool.

In a bowl, combine sour cream, chives, vinegar, sugar, salt and white pepper. Toss with mushroom-spinach mixture and refrigerate for at least 1 hour.

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