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CATEGORY CUISINE TAG YIELD
Vegetables Eat-lf mail, Salads/sala, Vegetables 4 Servings

INGREDIENTS

12 oz Spinach, Young Leaves
1 Clove Garlic, Peel Crush
Fine Chop Abt 1 Tsp
2 t Dijon Mustard
2 t Red Wine Vinegar
1/8 t Salt
1/4 t Black Pepper
1/2 t Extra Virgin Olive Oil
*Note

INSTRUCTIONS

NOTE: Original recipe used 2 T oil. Other oils you can use are  canola
or peanut.  Remove and discard the stems and any damaged or wilted
areas from the  spinach leaves, and break them into 2" pieces. (You
should have abt 8  loose cups) Wash the spinach in a basin of cool
water, then lift it  from the water, drain, and dry thoroughly,
preferably in a salad  spinner, so no water remains to dilute the
dressing.  Place all the dressing ingredients in a bowl large enough to
hold the  greens, and whisk briefly to mix but not emulsify.  Add the
greens, and toss well. Serve immediately, since the spinach  will tend
to wilt quickly after it is mixed with the dressing.  Total Time: 10
min Yield: 4 servings  This was really very good even without the extra
oil. It does have  quite a bite to it so taste the dressing and adjust
before you add  the spinach.  Entered into MasterCook and tested for
you by Reggie & Jeff Dwork  <reggie@reggie.com>  NOTES : Cal  22, Fat
0.9g, Carb 2.8g, Fib 1.8g, Pro 1.9g, Sod 146mg,  CFF 29.7%. Recipe by:
Cooking With Claudine, Jacques Pepin Posted to  Digest eat-lf.v097.n093
by Reggie Dwork <reggie@reggie.com> on Apr  06, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 104.2mg
Potassium: 6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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