Try this Spinach Salad with Walnuts recipe, or contribute your own.
Suggest a better description4 TO 6 SERVINGS DAIRY-FREE Baby spinach leaves are best for this salad because their flavor and texture are especially delicate. But if you cannot find them, you can use any type of greens. Walnut oil has a smooth, rich flavor. It spoils very quickly, however, so buy it in small quantities and refrigerate it during hot weather. You can also use a good-quality olive oil. Preheat oven to 350 F. Spread walnuts in small baking pan. Bake until fragrant, watching closely to prevent burning and shaking pan occasionally, 3 to 5 minutes. Remove from oven and set aside to cool. Rinse spinach leaves and pat dry with paper towels. Place in large bowl. Vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually whisk in both oils until well blended. Season with salt and pepper. Pour enough vinaigrette over spinach to coat and toss. Divide among serving plates. Sprinkle with toasted walnuts. PER SERVING: 134 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0 CHOL.; 350MG SOD.; 3G FIBER By Kathleen
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 servings | ||
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Calories: 147 | ||
Calories from Fat: 144 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 20.4mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
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. |
Calories per serving: 147
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