Spinach, Mushroom and Carrot Salad

Spinach, Mushroom and Carrot Salad
Recipe type: Salads
Prep time: 
Total time: 
Serves: 8
An easy to prepare salad brimming with antioxidants. Low calorie; Low fat; Low cholesterol.
  • 1 pkg (10 oz) fresh baby spinach, stemmed and coarsely chopped (about 8 cups)
  • 1½ cups sliced mushrooms
  • 2 cups peeled shredded carrots
  • 1½ cups seedless cucumber, halved lengthwise and sliced
  • 1 small red onion, thinly sliced
  • ⅓ cup dark raisins
  • Dressing Ingredients:
  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon liquid honey
  • 2 tbsp Dijon mustard
  • ¾ teaspoon ground cumin
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. In a serving bowl, layer one-third of the chopped spinach, all the sliced mushrooms, another one-third of the spinach, all of the shredded carrots, then remaining spinach.
  2. Layer cucumbers, onion and raisins, over top. Cover and refrigerate for up to 4 hours.
  3. Dressing: In a bowl, whisk together oil, lime juice, honey, mustard, cumin, garlic, salt and pepper. Just before serving, drizzle over salad and toss gently.
Nutrition Information
Calories: 122 Fat: 7g Saturated fat: 1g Carbohydrates: 14g Sodium: 220mg Fiber: 2g Protein: 2g Cholesterol: 0mg