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Spinach and Feta Salad with Grilled Baby Portabello Mushrooms


4 cups raw spinach, torn into bite-size pieces
4 cups romaine lettuce, torn into bite-size pieces
10 ounces baby portobello mushrooms, sliced one-quarter inch thick
2 tablespoons balsamic vinegar
Vegetable oil spray
3 ounces feta cheese, crumbled

3 tablespoons balsamic vinegar
1 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1 teaspoon sugar


Mix ingredients for dressing in small container. Cover and refrigerate. In large salad bowl, combine spinach and romaine lettuce. Place mushrooms in shallow bowl. Toss with balsamic vinegar.

Lightly coat grilling pan or grill rack with vegetable oil spray. Place mushrooms in pan or on rack of hot grill. Cook until tender. Remove mushrooms from grill and cool. Add to spinach salad along with feta cheese. Toss along with dressing

Makes eight servings

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per Serving of salad with dressing


Calories: 71
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 145 mg
Dietary Fiber: 1.5 g