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Spinach Salad Wraps

Makes: 6 servings
Start to Finish 35 mins
Spinach Salad Wraps
Ingredients
  • 5  tablespoons  red wine vinegar
  • 1/4  cup  sour cream
  • 2  tablespoons  sugar
  • 2  teaspoons  snipped fresh parsley
  • 1  teaspoon  salt
  • 2  cloves  garlic, minced
  • 1/2  teaspoon  dry mustard
  • 1  teaspoon  olive oil
  • 1 5  ounce package  fresh baby spinach (about 5 cups)
  • 6 10  inches  flour tortillas
  • 6  slices  mozzarella cheese, torn in half
  • 8  ounces  fresh mushrooms, sliced
  • 12  slices  bacon, crisp cooked and drained
  • 1/2  cup  thinly sliced red onion
  • 3  hard-cooked eggs, sliced
Directions

1. For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.

2. Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

3. Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve.

Nutrition Facts (Spinach Salad Wraps)
  • Servings Per Recipe 6,
  • cal. (kcal) 481,
  • Fat, total (g) 23,
  • chol. (mg) 150,
  • sat. fat (g) 10,
  • carb. (g) 45,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 23,
  • vit. A (IU) 1895,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1454,
  • Potassium (mg) 301,
  • calcium (mg) 353,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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