Try this Vermont Spinach Salad recipe, or contribute your own.
Suggest a better descriptionTear spinach into bite size pieces, arange in salad bowl. Add onion and celery. Chill. Toss spinach mixture with oil until leaves are well coated. Combine vinegar, salt, garlic, pepper and msg, blending well. Pour over spinach mixture, add eggs. Toss well, serve immediatley.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 26 | ||
Calories from Fat: 17 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.5mg | 1 % | |
Potassium 184.2mg | 5 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.9g | ||
Protein 0.9g | 1 % | |
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: 26
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