| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Caprial3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Dried cherries |
| 2 |
|
Shallots; chopped |
| 1 |
tb |
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 |
ts |
Coarsely ground black pepper |
| 2 |
bn |
Spinach; trimmed |
| 1 |
tb |
Olive oil |
| 1 |
|
Red bell pepper; roasted and sliced |
| 1/4 |
c |
Shiitake mushrooms; sliced |
| 2 |
oz |
Soft; mild goat cheese, |
|
|
; crumbled |
| 1/2 |
sm |
Red; (Spanish) onion, |
|
|
; thinly sliced |
INSTRUCTIONS
GINGER AND DRIED CHERRY DRES
TO ASSEMBLE
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; 35
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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