A wonderful medley of flavours and textures makes this salad a sure fire hit!

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Servings: 4

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Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 lb (500 g) Ontario Mushrooms, sliced
  • 1/4 cup (50 mL) raspberry vinaigrette salad dressing
  • 1 tbsp (15 mL) balsamic vinegar
  • Salt and pepper to taste

Salad:

  • 8 cups (2 L) torn spinach leaves
  • 1 cup (250 mL) raspberries
  • 1/2 cup (125 mL) toasted pecan halves
  • 1/4 cup (50 mL) crumbled blue cheese

Instructions

In large nonstick skillet, heat oil over medium heat. Add mushrooms; cook, stirring often, for 5 minutes or until softened. Add raspberry dressing and vinegar; boil for 1 minute. Season with salt and pepper.

Salad:

Place spinach, raspberries and pecans in salad bowl or arrange on individual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top. Serve immediately.

Nutritional information

  • Protein: 10 grams
  • Fat: 14 grams
  • Carbohydrate: 19 grams
  • Calories: 242
  • Fibre: 5 grams
  • Sodium: 310 mg