Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is a Salads international recipe with 145 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
145 kcal
Total Time
10 min
Servings
1
Protein
8.2 g
About This Recipe
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around spinach, mushrooms, and carrot.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 145 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 10 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing worth coming back to.
Ingredients
Instructions
Chop the spinach, grate the carrot and slice the mushrooms. Mix together.
If desired, you can sauté the mushrooms with half of the oil.
For the dressing, squeeze the lemon, mix with the oil, garlic, oregano and salt and pepper to taste.
Cover the vegetables with the dressing and mix again.
Nutrition Snapshot
Forkd Score · Moderate
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
145
Protein
8.2g
Carbs
54.4g
Fat
10.6g
Fiber
16.1g
Micronutrients
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Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Meal Prep and Storage
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing has about 145 calories per serving based on the current ingredient list and serving size on this page.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing takes about 10 minutes from start to finish. That is roughly about 10 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
Most ingredients in Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Yes. Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
A large skillet, saucepan, or sheet pan works well for Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Yes. Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is suitable for vegetarians as written.
Yes. Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
To make Mushroom, Carrot and Spinach Salad with Garlic and Lemon Dressing higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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