Spinach Salad With Walnuts

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

2	lb	Spinach, stemmed washed and
		dry
1	c	Walnut pieces
1/2	c	Currants
1		Red onion, thinly sliced
		Freshly ground pepper, to
		taste
1/2	c	White wine vinegar
2	t	Dijon mustard
2	T	Sugar
2	T	Heavy cream
3/4	c	Olive oil

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 Servings: 8
Place the spinach, walnuts, currants and red onion in a large salad
bowl. In a sauce pan, add the salt, pepper, vinegar, mustard and  sugar
and heat to simmering while whisking occasionally. Whisk in the  heavy
cram and then the olive oil in a steady stream. Taste for  seasoning
and add more salt or pepper if necessary. Cool. Before  serving, pour
dressing over the salad mixture and toss. Serve  immediately.  Posted
to The Gourmet Connection Recipe Page Newsletter  by
newsletter@gourmetconnection.com on May 16, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2937 Calories From Fat: 2230 Total Fat: 257.9g Cholesterol: 41.1mg Sodium: 3070.7mg Potassium: 4066.2mg Carbohydrates: 147.2g Fiber: 46.8g Sugar: 81.3g Protein: 58.3g