Sunday, January 23, 2011

Mushroom Spinach Salad with Poppyseed Dressing

Considering spinach's nutritional profile, you can't have too many spinach salad recipes! Using a a fruity extra virgin olive oil adds not only taste, but also a variety of antioxidant compounds.

2 Tbsp. extra virgin olive oil
1 Tbsp. red onion, minced
1 Tbsp. orange juice
5 Tbsp. apple cider vinegar
2 tsp. honey (recipe calls for 4 tsp. sugar - I substitute honey)
2 tsp. poppy seeds
1 tsp. dijon mustard
1/4 tsp. sea salt
1/8 tsp. pepper, freshly ground
2 large hard boiled eggs, boiled
6 cups spinach
1 cup sliced mushrooms
1/3 cup red onion, thinly sliced

In a food processor, combine oil, minced onions, orange juice, vinegar, honey (sugar), poppy seeds, mustard, salt and pepper until well mixed. Set aside.

Coarsely chop 1 egg and 1 egg white, reserving remaining yolk for another use. In a large bowl, toss together spinach, mushrooms, sliced onions and egg. Add dressing: toss to mix and serve immediately.

Makes 4 servings

PER SERVING NUTRITIONAL INFORMATION: Calories: 115, Protein: 5g, Fat: 8g, Saturated Fat 1g, Carbohydrate: 5g, Dietary Fibre: 2g

from The Enlightened Eater's Whole Foods Guide, by Rosie Schwartz, p. 81.

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