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Dairy Cooking liv, Import 1 Servings

INGREDIENTS

3 T Sherry vinegar
1 T Dijon mustard
1 t Coarse salt
1/2 t Freshly ground black pepper
1/2 c Extra virgin olive oil
2 Bunches spinach, stems
removed washed and
dried
10 Pickled Shallots, sliced
into rings
1/2 c Pepitas, toasted
1/2 c Crumbled Feta or Anejo
cheese optional

INSTRUCTIONS

In a small bowl, whisk together the vinegar, mustard, salt, pepper,
and olive oil.  Just before serving, assemble all of the ingredients
for the salad on  the counter. Turn on a stovetop burner to
medium-high. Set a large  stainless steel bowl over the burner and heat
until very hot. Using  an oven mitt or pot holder to protect your
hands, pour the  vinaigrette into the bowl and swirl for a minute or
two, until the  vinaigrette is hot. Quickly add the spinach and
shallots and toss the  salad with tongs to coat evenly. When the
spinach begins to wilt,  remove from the heat and transfer to serving
plates. Sprinkle with  the toasted pepitas and the cheese if desired.
Serve immediately.  Yield: 4 to 6 servings  NOTES : Cooking LIve
Recipe by: Cooking Live Show #CL8815  Posted to MC-Recipe Digest V1
#480 by Angele Freeman  <jfreeman@netusa1.net> on Feb 11, 1997.

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 855
Calories From Fat: 435
Total Fat: 49.6g
Cholesterol: 149.7mg
Sodium: 5119mg
Potassium: 779.6mg
Carbohydrates: 37.5g
Fiber: 3.7g
Sugar: 24g
Protein: 67.7g


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