Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Young Spinach |
½ cup | Scallions; chopped |
10 \N | Cherry Tomatoes; halved |
¼ cup | Mushrooms; sliced |
½ cup | Basil Leaves; torn |
⅓ cup | Olive Oil |
3 tablespoons | White Wine Vinegar |
2 larges | Cloves Garlic; minced |
\N \N | Salt |
\N \N | Ground Pepper |
¼ cup | Pine Nuts; toasted (optional) |
Wash spinach and spin dry. Combine in a bowl with scallions, tomatoes, mushrooms and basil; toss lightly. Whisk together oil, vinegar and garlic. Spoon over salad, tossing lightly. Add salt and pepper to taste and sprinkle with pine nuts.
Per Serving: 195 calories, 6 g protein, 9 g carbohydrate, 17 g fat, 2 g saturated fat, 96 mg sodium, 5 g fiber, no cholesterol.
Source: San Francisco Chronicle, 24 May 1995 Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA