Karla's Spinach Salad

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Karla's Spinach Salad

 

Recipe By :The Spark, by Dr. Glenn Gaesser & Karla Dougherty

Serving Size : 5 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh spinach

1/2 pound mushrooms -- sliced

2 scallions -- thinly sliced

1/4 cup crumbled feta cheese

1 tangerine -- segments chopped in haves or thirds

(I used several large strawberries

instead))

2 tablespoons dried cranberries -- (I used Sunsweet Cranlings)

2 tablespoons chopped walnuts -- (I used pecans)

DRESSING:

1 teaspoon olive oil -- (see -- low fat!)

1 tablespoon orange juice

3 tablespoons red wine vinegar -- (I used balsamic vinegar)

1 1/2 teaspoons Dijon mustard

salt and freshly ground pepper -- to taste

 

1. Wash and dry spinach thoroughly. Remove stems.

 

2. Add mushrooms, scallions, cheese, tangerine [i liked strawberries

chopped into bite sized pieces], cranberries and nuts.

 

3. In small mixing bowl, whisk together olive oil, orange juice, vinegar,

 

and Dijon mustard. Add salt/pepper to taste.

 

4. Pour over salad, mix well, and serve.

 

~ Source: The Spark; The Revolutionary 3-Week Fitness Plan That Changes

Everything You Know About Exercise, Weight Control and Health. Dr.

Gaesser

is a professor of exercise physiology and a faculty advisor of the

Cardiovascular Health and Fitness program at the University of

Virginia. Karla Dougherty is the author or coauthor of thirty-two books,

 

may written with experts in the fields of medicine, health, and

nutrition.

 

Nutrition per serving (according to book):

Calories 121, Carbos 13 g, Protein 6 g, Fat 5 (Sat fat 2), Cholesterol 10

 

mg, Fiber 4 g.