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Warm Mushroom and Spinach Salad

4 servings


Gluten Free High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

11 g
10.4 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 251
  • Fat 19.9 g
    • Saturated   5.4 g
    • + Trans 
  • Cholesterol 11 mg
  • Sodium   152 mg
  • Carbohydrate 10.4 g
    • Fibre   4.2 g
    • Sugars  
  • Protein 11 g
    • Vitamin A 64 %
    • Vitamin C 32 %
    • Calcium 11 %
    • Iron 23 %


Place the oil in large skillet set over medium-high. When hot, add the mushrooms, garlic and tarragon and cook until tender, about 4 to 5 minutes. Remove from the heat and stir in the juice, vinegar, salt and pepper.
Divide and mound the spinach in the centre of 4 plates. Divide and top spinach with the mushrooms, cheese and almonds. Serve immediately.

Note: Before slicing the oyster mushroom, trim away any tough parts of the lower stem. Before slicing the shiitake mushroom, remove and discard the very tough stem. To toast almonds, place in a single layer in a small baking pan. Bake in a 300 degrees F oven 10 minutes, or until lightly toasted.

Serving Suggestions

Make a filling and satisfying meal of this salad by accompanying it with one of our in-store bakery breads. The many possibilities include olive, roasted red pepper, chunky garlic or rye bread.

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