The crisp texture and sweet flavour of enoki mushrooms make them a perfect addition to any green salad.
1/3 cup (80 mL) extra-virgin olive oil
2 Tbsp (30 mL) balsamic vinegar
2 cups (500 mL) baby spinach
2 cups (500 mL) enoki mushrooms, roots trimmed
1 cup (250 mL) carrot, grated
2 green onions, sliced thinly
1 cup (250 mL) raspberries
In small bowl mix together olive oil and balsamic vinegar until well combined. Set aside.
Place spinach, mushrooms, grated carrot, and green onions in large salad bowl and toss. Drizzle olive oil and balsamic vinegar mixture over salad. Garnish with raspberries.
Each serving contains:
210 calories; 2 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 11 g carbohydrates; 4 g fibre; 35 mg sodium
source: "Incredible Mushrooms", alive #343, May 2011
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