Spinach Roasted Garlic Vinaigrette (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dressing-, Sal | 1 | Servings | ||
INGREDIENTS
| 3 | oz | Fresh cello spinach |
| 1 | Clove fresh garlic, roasted | |
| no color | ||
| 1/2 | c | Canola oil |
| 1/4 | c | Raspberry vinegar |
| 1 | pn | Nutmeg |
| 2 | Turns fresh ground pepper | |
| 1 | pn | Sea salt, if desired |
INSTRUCTIONS
Blend all ingredients, except for the oil, in a blender. Blend on medium speed for 2 minutes, then stream in the oil. Taste and season if desired. Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe. Recipe by: RECIPE FOR HEALTH SHOW #RHI247 Posted to MC-Recipe Digest V1 #844 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1199
Calories From Fat: 986
Total Fat: 112.1g
Cholesterol: 29.4mg
Sodium: 1911.1mg
Potassium: 61mg
Carbohydrates: 37.8g
Fiber: 5.9g
Sugar: 8.1g
Protein: 16.1g