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Tangy Mushroom Spinach Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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
1-1/4 cups: 138 calories, 14g fat (2g saturated fat), 0 cholesterol, 246mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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