Wilted Spinach Salad

Preparation Time: 15 minutes or less
6 cups (1 ½ lbs) spinach, tough stems trimmed 1 large yellow bell pepper, cut into strips 1 cup cherry tomato halves 5 cup (1 lb) white mushrooms, trimmed and sliced ½ cup low-fat Italian dressing 3 scallions, sliced
In a large salad bowl, combine the spinach, bell pepper, cherry tomatoes, and 2 cups of the mushrooms. Coat a large non-stick skillet with cooking spray. Add the remaining mushrooms and cook over medium-high heat, stirring occasionally, for 5 minutes, or until soft. Stir in the dressing and scallions. Spoon over the spinach and toss gently until evenly coated. Serve hot.
Serves: 5
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 90 Total Fat: 2.5g Saturated Fat: 0.0g % of Calories from Fat: 20% % of Calories from Saturated Fat: 0%		Protein: 6g Carbohydrates: 13g Cholesterol: 0mg Dietary Fiber: 4g Sodium: 450mg
Each serving provides: A good source of vitamin C, vitamin A, folate, calcium, and iron.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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