Spinach salad with garlic dressing <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Spinach, Young Leaves |
| 1 | large | Clove Garlic, Peel, Crush, Fine Chop, Abt 1 Tsp |
| 2 | teaspoons | Dijon Mustard |
| 2 | teaspoons | Red Wine Vinegar |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Black Pepper |
| ½ | teaspoon | Extra Virgin Olive Oil, *Note |
Directions
GARLIC DRESSING
*NOTE: Original recipe used 2 T oil. Other oils you can use are canola or peanut.
Remove and discard the stems and any damaged or wilted areas from the spinach leaves, and break them into 2" pieces. (You should have abt 8 loose cups) Wash the spinach in a basin of cool water, then lift it from the water, drain, and dry thoroughly, preferably in a salad spinner, so no water remains to dilute the dressing.
Place all the dressing ingredients in a bowl large enough to hold the greens, and whisk briefly to mix but not emulsify.
Add the greens, and toss well. Serve immediately, since the spinach will tend to wilt quickly after it is mixed with the dressing.
Total Time: 10 min Yield: 4 servings This was really very good even without the extra oil. It does have quite a bite to it so taste the dressing and adjust before you add the spinach.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 22, Fat 0.9g, Carb 2.8g, Fib 1.8g, Pro 1.9g, Sod 146mg, CFF 29.7%.
Recipe by: Cooking With Claudine, Jacques Pepin Posted to Digest eat-lf.v097.n093 by Reggie Dwork <reggie@...> on Apr 06, 1997