Spinach Salsa (leo)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Odia | Lowfat, Zodiac | 4 | Servings |
INGREDIENTS
| 1 | lb | Spinach, coarsely chopped |
| 2 | Cloves garlic, halved | |
| 1 | t | Pine nuts, or 2 |
| 1/2 | t | Olive oil |
| 1 | t | Lemon juice |
| Salt and pepper, to taste | ||
| 1 | T | Fat-free parmesan cheese |
| grated |
INSTRUCTIONS
In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Stir in the Parmesan cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as a sauce with seafood. Makes 1 cups. ~ Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta (Pocket Books, $20). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 36 cals, 1.2 g fat, 26% CFF Variation from Original: 1 teaspoon olive oil, 1/2 teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto. Recipe by: Cooking For Jack cookbook Posted to Digest eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 127
Total Fat: 14.6g
Cholesterol: 38.5mg
Sodium: 1034.8mg
Potassium: 408.7mg
Carbohydrates: 7.9g
Fiber: 4.3g
Sugar: 1g
Protein: 21.6g