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Veggie Life, Summer, 2001: Baby Spinach, Radicchio, and Frisee Salad with Apricots and Walnut Vinaigrette

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* Exported from MasterCook *

 

BABY SPINACH, RADICCHIO, AND FRISEE SALAD WITH APRICOTS AND WALNUT VINAIGRETTE

 

Recipe By :Lisa Turner

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces baby spinach leaves

1 medium head radicchio -- torn into bite-size

pieces

1 medium head frisee -- torn into bite-size

pieces

6 small apricots -- pitted and quartered

1 tablespoon white wine vinegar -- (1 to 2)

1 tablespoon walnut oil

2 tablespoons olive oil -- (2 to 4)

1/4 cup chopped walnuts -- toasted if desired

 

1. In a salad bowl, combine spinach,

radicchio, frisee, and apricots.

2. In a small bowl, whisk together vine-

gar, walnut oil, and olive oil. Pour vinai-

grette over salad, toss, and sprinkle with

walnuts.

VEGAN

PER SERVING: 121 CAL (75% from fat), 3g PROT.

10g FAT, 7g CARB. 34mg SOD. Omg CHOL. 2.4g

FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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

 

Per Serving (excluding unknown items): 110 Calories; 10g Fat (76.5% calories

from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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