TANGY MUSHROOM SPINACH SALAD

Tangy Mushroom Spinach Salad image

The tangy dressing I always pour on this salad can be mixed ahead of time. It's best if you wait to drizzle it on the salad until the very last minute.-Gail Buss, Westminster, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1/2 cup sliced red or sweet onion
1/2 cup canola oil
2 tablespoons cider vinegar
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper

Steps:

In a large salad bowl, combine the spinach, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat.

Nutrition Facts : Calories 138 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges