| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables, Dairy | Fruits, Holiday, Nuts, Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| ELAINE RADIS BGMB90B | ||
| 2 | lb | Spinach, stemmed washed |
| well and spun 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, good |
| quality | ||
| 2 | t | Dijon mustard |
| 2 | T | Sugar |
| 2 | T | Heavy cream |
| 3/4 | c | Olive oil, more or less |
| to taste |
INSTRUCTIONS
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. Just before serving time, pour the over the salad mixture and toss together. Serve immediately! ELAINE'S NOTE: I would prepare separately and bring in different containers. Source: THE BOSTON GLOBE; November, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 101
Total Fat: 12g
Cholesterol: 5.1mg
Sodium: 383.3mg
Potassium: 493.1mg
Carbohydrates: 17.5g
Fiber: 5.8g
Sugar: 10.2g
Protein: 7.3g