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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Spinach Salad

 Submitted by: Joan Felkner
Cancer Information Service
Source: Adapted from a recipe in
University of Iowa,
Medical Partners 50th Anniversary Cookbook

4 cups spinach leaves 1 Tablespoon ketchup
1 cup sliced mushrooms 1/2 teaspoon cornstarch
1/4 cup thinly sliced green onions 1/4 teaspoon sugar
2 Tablespoons chopped pecans, toasted 1/4 teaspoon salt
1/4 cup water 1/4 teaspoon ground nutmeg
2 Tablespoons balsamic vinegar 1/4 teaspoon pepper
1 Tablespoon olive oil 1 garlic clove, minced
  1. Combine the first 4 ingredients in a large bowl, toss well.
  2. Combine water and the next 9 ingredients in a small saucepan; stir with a wire whisk. Cook over medium heat until thoroughly heated.
  3. Drizzle over spinach mixture; toss well.

Serves: 8 Nutrition Facts

Calories: 40 Saturated Fat: 0.4 gm
Carbohydrate: 3 gm Fiber: 1 gm
Cholesterol: 0 mg Protein: 1 gm
Fat: 3 gm Sodium: 112 mg

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Last modification date: Mon Aug 7 13:10:18 2006
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