Spinach And Mushrooms Salad With Orange Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1993 | 1 | Servings | ||
INGREDIENTS
| 1 | t | Freshly grated orange zest |
| 2 | T | Fresh orange juice |
| 2 | T | Fresh lemon juice |
| 1 | t | Dijon-style mustard |
| 3/4 | t | Salt, or to taste |
| 2/3 | c | Olive oil |
| 2 | lb | Fresh spinach, coarse stems |
| discarded and the | ||
| leaves washedwell | ||
| spun dry and if | ||
| desired torn into | ||
| bite-size pieces | ||
| 1/2 | lb | Mushrooms, sliced |
INSTRUCTIONS
In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing. Serves 8. Gourmet April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1658
Calories From Fat: 1348
Total Fat: 153g
Cholesterol: 0mg
Sodium: 4742.8mg
Potassium: 3566.9mg
Carbohydrates: 57.1g
Fiber: 36.3g
Sugar: 12.5g
Protein: 44g