| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | 10 oz fresh spinach | |
| 1/2 | c | Sugar |
| 1/2 | c | Apple cider vinegar |
| 1 | t | Grated purple onion |
| 1/2 | t | Dry mustard |
| 1/2 | t | Salt |
| 1/4 | c | Vegetable oil |
| 1 | c | Diced unpeeled red apple |
| Purple onion slices |
INSTRUCTIONS
Here is a great spinach salad recipe that I served at several holiday dinners last year. This recipe is by Rebecca Crowder and was printed in Southern Living magazine (don't know the year?). Everyone went back for seconds. Remove stems from spinach; wash leaves thoroughly, and pat dry. Set spinach aside. Combine sugar and next 4 ingredients, stirring with wire whisk. Gradually add oil, shisking rapidly until thoroughly blended. Stir in chopped apple. Arrange spinach on individual plates; drizzle with dressing. Garnish with onion slices if desired. *I just placed all the spinach in a large bowl and tossed with the vinaigrette right before serving, adding onion slices on top. Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 11:39:29 -0500 From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
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Nutrition (calculated from recipe ingredients)
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Calories: 2388
Calories From Fat: 483
Total Fat: 54.6g
Cholesterol: 0mg
Sodium: 1560mg
Potassium: 32.4mg
Carbohydrates: 479.7g
Fiber: <1g
Sugar: 410.8g
Protein: <1g