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
- ⅛ teaspoon nutmeg
- Freshly ground black pepper to taste
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Nutritional Information
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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
- Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
- Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.
10 minutes
Dining and Cooking