| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | lb | Spinach, rinsed and dried |
| 1 | Red onion, julienned | |
| 1 | c | Cooked, crumbled Andouille |
| sausage about 4 ounces | ||
| 2 | T | Balsamic vinegar |
| 1/2 | T | Minced garlic |
| 1 | T | Chopped shallots |
| Salt and pepper | ||
| 3 | T | Olive oil |
| 4 | oz | Goat cheese |
INSTRUCTIONS
In a heatproof bowl (such as a stainless steel mixing bowl) combine spinach and red onion. In a small saucepan heat olive oil, Andouille sausage, shallots, garlic and vinegar. When it boils pour over spinach and onions and toss to wilt. Season to taste with salt and pepper. Roll goat cheese into eight 1-inch balls with your hands. Divide spinach between 2 salad plates and garnish with goat cheese balls. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE121 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 7491
Calories From Fat: 5411
Total Fat: 609.8g
Cholesterol: 2263.9mg
Sodium: 20415.9mg
Potassium: 1639.7mg
Carbohydrates: 79.1g
Fiber: 17.2g
Sugar: 8.1g
Protein: 453.9g