Ingredients

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

      94 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 25 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 or 4 servings

Preparation

  1. Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
  2. Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

10 minutes

Dining and Cooking