| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Caprial3 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Dried cherries |
| 2 | Shallots, chopped | |
| 1 | T | Chopped fresh ginger |
| 1 | Clove garlic, chopped | |
| 1/2 | c | Dry red wine |
| 1/2 | c | Balsamic vinegar |
| 3/4 | c | Olive oil |
| 1/2 | t | Coarsely ground black pepper |
| 2 | Spinach, trimmed | |
| 1 | T | Olive oil |
| 1 | Red bell pepper, roasted and | |
| sliced | ||
| 1/4 | c | Shiitake mushrooms, sliced |
| 2 | oz | Soft, mild goat cheese |
| crumbled | ||
| 1/2 | Red, Spanish onion | |
| thinly sliced | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes. Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside. Thoroughly wash and drain the spinach. Set it aside in a stainless steel bowl. In a medium saute pan over high temperature, heat the olive oil until very hot. Add the red pepper and mushrooms and saute until the mushrooms are tender, about 4 minutes. Add the dressing and bring just to a boil. Pour the dressing over the spinach and toss well. Divide among 4 salad plates and top with the goat cheese and slices of red onion. Serve immediately. Serves four. Converted by MC_Buster. Per serving: 2018 Calories (kcal); 177g Total Fat; (78% calories from fat); 10g Protein; 99g Carbohydrate; 0mg Cholesterol; 143mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2646
Calories From Fat: 1718
Total Fat: 194.1g
Cholesterol: 44.8mg
Sodium: 438.9mg
Potassium: 3270.5mg
Carbohydrates: 200.4g
Fiber: 30.9g
Sugar: 81.8g
Protein: 35.7g