Mushroom & Spinach Salad
CAL P/SERVE
102
kJ P/SERVE
429
FAT P/SERVE
7.1g
SODIUM P/SERVE
58g
If you don’t like goats cheese you can use feta instead.
Ingredients
- 100g baby spinach leaves
- 100g small mushrooms, sliced
- 20g goat’s cheese
- 1 tsp. balsamic vinegar
- 8 cherry tomatoes, halved
- 2 tsp. olive oil
- 1 clove garlic, crushed
Method
- Heat a small non-stick fry pan with 1 tsp. olive oil. Sauté mushrooms for a couple of minutes, season with salt and pepper. Then add crushed garlic, stir 1 minute. Just before turning off heat add cherry tomatoes, stirring for 1 minute then take off heat.
- Place your spinach leaves into a large mixing bowl, drizzle 1 tsp. olive oil, and splash of balsamic vinegar, mix with tongs so all coated. Place into 2 serving bowls.
- Add mushroom mixture on top of spinach, then little blobs of the goat’s cheese.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:148g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 429 kJ | 289 kJ |
| 102 Cal | 69 Cal | |
| Protein | 6.3 g | 4.2 g |
| Fat, total | 7.1 g | 4.8 g |
| - saturated | 2.2 g | 1.5 g |
| Carbohydrate | 1.6 g | 1.1 g |
| - sugars | 1.5 g | 1 g |
| Sodium | 58 mg | 39 mg |
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