| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dijon mustard |
|
|
Salt and black pepper |
| 1/3 |
c |
Chopped pecans |
| 1 |
bn |
Spinach leaves |
| 1 |
|
Red apple |
| 2 |
|
Scallions |
INSTRUCTIONS
Mix together olive oil, vinegar, sugar and mustard in jar with tight
fitting lid. Shake together well. Heat 2 teaspoons olive oil in skillet and
add pecans. Cook, shaking pan, over medium-high heat until nuts are
toasted. Remove from heat. Put spinach leaves in salad bowl. Sprinkle apple
pieces and scallions on top. Toss together. Shake dressing again and
drizzle onto salad. Add nuts to salad. Toss all together until leaves are
coated with dressing. Serve immediately.
Approximately 5-7 minutes.
Per serving (excluding unknown items): 652 Calories; 67g Fat (89% calories
from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 70mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2059
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