Guest guest Posted July 18, 2000 Report Share Posted July 18, 2000 * Exported from MasterCook * Spinach Salad With Walnuts Recipe By : www.vegetariantimes.com 5/00 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Dressings Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup coarsely chopped walnuts -- (2 oz.), up to 1/2 6 cups baby spinach or other salad leaves -- up to 8 ***WALNUT VINAIGRETTE*** 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 to 6 Servings Dairy Free Baby spinach leaves are best for this salad because their flavor and texture are especially delicate. But if you cannot find them, you can use any type of greens. Walnut oil has a smooth, rich flavor. It spoils very quickly, however, so buy it in small quantities and refrigerate it during hot weather. You can also use a good-quality olive oil. Preheat oven to 350øF. Spread walnuts in small baking pan. Bake until fragrant, watching closely to prevent burning and shaking pan occasionally, 3 to 5 minutes. Remove from oven and set aside to cool. Rinse spinach leaves and pat dry with paper towels. Place in large bowl. Vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually whisk in both oils until well blended. Season with salt and pepper. Pour enough vinaigrette over spinach to coat and toss. Divide among serving plates. Sprinkle with toasted walnuts. Per serving: 134 cal.; 3g prot.; 12g total fat (1g sat. fat); 4g carb.; 0 chol.; 350mg sod.; 3g fiber - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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