Button Mushroom And Baby Spinach Salad -

Button Mushroom And Baby Spinach Salad

This light dish is perfect for summer picnics or as an accompaniment to a main course.

Ingredients

110g (4oz) button mushrooms, cleaned and quartered
Pinch of salt
3 tablespoons lemon juice
½ teaspoon powdered rosemary
2 tablespoons roughly chopped parsley
2 teaspoons olive oil
3 tablespoons low-fat Greek yoghurt
2 tablespoons skimmed milk
Freshly ground black pepper
2 handfuls baby spinach
2 tablespoons snipped chives

Details

Serves: 2

Method

Place the mushrooms in a large bowl, sprinkle with a little salt and leave for 30 minutes. Rinse under cold water and dry with kitchen paper.

Combine the lemon juice, rosemary, parsley and olive oil and spoon over the mushrooms, then toss to combine.

Thin the yoghurt with a little milk and pour over the mushrooms. Season with black pepper to taste.

Divide the spinach between 2 plates, spoon the mushrooms into the centre of the spinach and sprinkle with the chives.

Per serving:- 75 kcals, 5g fat, 1g saturated fat, 4g carbohydrate, 0.48g sodium

Related food category:

• Salad