FOR THE SALAD: Wash the spinach and drain. Place in a plastic bag and put into refrigerator vegetable bin to crisp. Break lettuce into pieces. Some spinach leaves may need to be broken if they are large. Heat onions in oven until they are crisp, and drain on paper towels. Add onions to greens immediately before serving. Toss with blue cheese dressing; all of dressing probably will not be required; save for another salad. Serves 6 FOR THE DRESSING: Blend the ingredients together in a blender, or mix with electric mixer. Vinegar, sugar, and blue cheese may be adjusted according to taste. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 175 (74%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 42.1mg||1 %|
|Potassium 312.3mg||8 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.6g|
|Protein 2g||3 %|
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Calories per serving: 238
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