Spinach Salad - xpost

[Guest guest]

This is low-fat, healthy and yummmmmmy! (I wrote the notes when I was too

tired..hope it makes sense.)

 

Bye... we are going camping until Sunday.

 

Brenda Adams

 

* Exported from MasterCook *

 

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.

 

Typos and kitchen testing by Brenda Adams <badams007

 

Brenda's notes: I didn't have tangerine but the strawberries seemed a

better idea anyway and I had them on hand. My husband liked this salad

and both of us had seconds. I should also mention that the only thing I

for SURE measured was the dressing (which was REALLY easy to throw

together, by the way). For the salad itself, I didn't use full amounts,

but rather approximated the recipe in roughly one fourth it's original

amounts. I used amounts that looked right to me and for my taste... by

eyesight, that is. Perhaps I added more strawberries and feta than was

intended because we like those so much and the colors worked nicely. I

think it's a toss in what you like kind of recipe. STILL, it made at least

FOUR servings and I know I only used perhaps -- at most -- up to 4 ounces

of spinach, but probably more like 2-1/2 ounces. (I had a 5 lb bag...and

tried to halve it.) I used about 5 large mushrooms and 5 or 6 large

strawberries. I made the exact amount of dressing and poured most of it

over...(all but about 1 tablespoon). Anyway, don't let my ramblings scare

you off, this is a PRETTY looking and a good tasting salad. Would be nice

to serve company on a hot summer evening. The contrasts in tastes are

lovely and this is a good-for-you salad! Mangia!!!!!

 

Author's notes: " This makes a perfect light lunch. Add a whole grain roll

and a glass of sparkling water, and you have...... a delicious, filling meal. "

 

 

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