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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Vegetables, Dairy Fruits, Holiday, Nuts, Salads, Vegetables 8 Servings

INGREDIENTS

ELAINE RADIS BGMB90B
2 lb Spinach, stemmed washed
well and spun dry.
1 c Walnut pieces
1/2 c Currants
1 Red onion, thinly sliced
Freshly ground pepper, to
taste
1/2 c White wine vinegar, good
quality
2 t Dijon mustard
2 T Sugar
2 T Heavy cream
3/4 c Olive oil, more or less
to taste

INSTRUCTIONS

Place the spinach, walnuts, currants and red onion in a large salad
bowl. In a sauce pan, add the salt, pepper, vinegar, mustard and  sugar
and heat to simmering while whisking occasionally. Whisk in the  heavy
cram and then the olive oil in a steady stream. Taste for  seasoning
and add more salt or pepper if necessary. Cool.  Just before serving
time, pour the over the salad mixture and toss  together.  Serve
immediately!  ELAINE'S NOTE:  I would prepare separately and bring in
different  containers.  Source:  THE BOSTON GLOBE; November, 1993  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 101
Total Fat: 12g
Cholesterol: 5.1mg
Sodium: 383.3mg
Potassium: 493.1mg
Carbohydrates: 17.5g
Fiber: 5.8g
Sugar: 10.2g
Protein: 7.3g


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