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Name: Les Halles Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Swiss cheese -- diced; Dressing-----; 1 Egg yolk; 1/4 c olive oil; 2 tb Sherry vinegar; 1/4 c Salad oil; Creamy Mustard; 1 ts Dijon mustard; 1/4 ts Salt; 1/4 ts Dried tarragon; 3/4 lb Spinach; 6 oz Mushrooms -- thinly sliced; 2 Hard-boiled egg -- grated; 1 ds Black pepper; 1 Tomato -- cut into 8 wedges

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INGREDIENTS

1/2 c Swiss cheese -- diced
Dressing-----
1 Egg yolk
1/4 c olive oil
2 tb Sherry vinegar
1/4 c Salad oil
Creamy Mustard
1 ts Dijon mustard
1/4 ts Salt
1/4 ts Dried tarragon
3/4 lb Spinach
6 oz Mushrooms -- thinly sliced
2 Hard-boiled egg -- grated
1 ds Black pepper
1 Tomato -- cut into 8 wedges

Servings

INSTRUCTIONS

1. Remove and discard stems from spinach; you should have about 6 cups leaves. Mix lightly with about two-thirds of the dressing; arrange or 4 salad plates. 2. Arrange mushrooms in rows on opposite sides of each portion of spinach. Place tomato wedges along other sides. Drizzle remaining dressing over mushrooms and tomatoes. 3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese. Serve at once. Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt, tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes about 2/3 cup. Recipe By : the California Culinary Academy From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Les Halles Spinach Salad

1/2 c Swiss cheese -- diced
 Dressing-----
1 Egg yolk
1/4 c olive oil
2 tb Sherry vinegar
1/4 c Salad oil
 Creamy Mustard
1 ts Dijon mustard
1/4 ts Salt
1/4 ts Dried tarragon
3/4 lb Spinach
6 oz Mushrooms -- thinly sliced
2 Hard-boiled egg -- grated
1 ds Black pepper
1 Tomato -- cut into 8 wedges

1. Remove and discard stems from spinach; you should have about 6 cups  leaves. Mix lightly with about two-thirds of the dressing; arrange or 4  salad plates.    2. Arrange mushrooms in rows on opposite sides of each portion of spinach.  Place tomato wedges along other sides. Drizzle remaining dressing over  mushrooms and tomatoes.    3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.  Serve at once.    Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt,  tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes  about 2/3 cup.    Recipe By     : the California Culinary Academy    From:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 4 Servings

Calories: 107
Calories from Fat: 85 (79%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 4.1g
Cholesterol 52.4mg		16 %
Sodium 97.6mg		3 %
Potassium 485.9mg		13 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 2g	8 %
	Sugars, other 1.6g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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