Enoki Spinach Salad

1 lb. Fresh Spinach
4 oz. Toasted Almonds
15 oz. can Mandarin Oranges
1 pkg. Enoki Mushrooms
5 oz. Olive Oil
2 oz. Balsamic Vinegar
1 tbsp. Dijon Mustard
2 tbsp. Chopped Chives
2 tbsp. Sugar

Wash and dry spinach well and tear into bite size pieces. Place into salad bowl. Add toasted almonds and the mandarin oranges and toss. Lightly wash mushrooms and cut off the ends where the stems start to separate. Spread over the top of the salad. For the dressing: Blend together to taste the Olive Oil, Vinegar, mustard, chives and sugar. Pour over salad and serve.

Yield: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.