WARM PORTOBELLO MUSHROOM SALAD
From Clean Eating magazine, May/June 2010, this recipe is loaded with nutrients and very low in calories and saturated fat.
Provided by Epi Curious
Categories Spinach
Time 15m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).
- Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
- Note: for a little extra protein, you can add sauteed shrimp or tofu.
Nutrition Facts : Calories 381.9, Fat 33.4, SaturatedFat 3.8, Sodium 105.7, Carbohydrate 16.9, Fiber 7.1, Sugar 4.3, Protein 12.1
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