| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Clprime3 | 1 | Servings | |
INGREDIENTS
| 1 | Egg yolk | |
| 3 | T | Dijon mustard |
| 3/4 | c | Extra virgin oil |
| 1/4 | c | Red wine vinegar |
| 1 | T | Finely chopped tarragon |
| Salt and pepper to taste | ||
| 1 | Spinach, washed | |
| 1/4 | c | Cooked bacon, crumbled |
| 1/2 | c | Button mushrooms, finely |
| chopped |
INSTRUCTIONS
For the dressing, begin by whisking together 1 egg yolk with 3 tablespoons Dijon mustard until well incorporated and fluffy. Next add the extra virgin olive oil in slow steady stream until all the oil is incorporated and the mixture is emulsified. Slowly add the red wine vinegar, and finish the dressing with the fresh tarragon. Season with salt and pepper. Refrigerate if not using immediately. To assemble the salad, combine the spinach, bacon, mushrooms and toss well. Drizzle the dressing over the top. Converted by MC_Buster. Per serving: 457 Calories (kcal); 36g Total Fat; (70% calories from fat); 24g Protein; 10g Carbohydrate; 263mg Cholesterol; 1540mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 180.1mg
Sodium: 1287.5mg
Potassium: 909.3mg
Carbohydrates: 16.6g
Fiber: 9.7g
Sugar: 1.2g
Protein: 14.7g